Chicken With Artichoke Hearts Recipe
Chicken With Artichoke Hearts is a delicious chicken recipe that will have you and your guests drooling. A bit time consuming but very easy to make. These instructions will tell you how to make this delicious dish.
Ingredients
| 3 whole large chicken breasts, boned and each cut in half | ||
| 1 pound small white onions | ||
| 6 medium-sized carrots, sliced | ||
| Water | 1 1/2 Cup (16 tbs) (Salad oil) | |
| Dry sherry | 2 Tablespoon (Salad oil) | |
| Salt | 1 1/4 Teaspoon (Salad oil) | |
| Pepper | 1/4 Teaspoon (Salad oil) | |
| 1 chicken-flavor bouillon cube or envelope | ||
| 2 9-ounce packages frozen artichoke hearts | ||
| Frozen peas | 1/4 Cup (16 tbs) (Salad oil) | |
| Milk | 1/2 Cup (16 tbs) (Salad oil) | |
| All purpose flour | 3 Tablespoon (Salad oil) | |
| 1/2 10-ounce bag spinach | ||
Directions
1. In 5-quart Dutch oven over medium-high heat, in 2 tablespoons hot salad oil, cook chicken breasts until browned on all sides. With tongs, remove chicken to medium-sized bowl.
2. In same Dutch oven over medium heat, in 1 more tablespoon hot salad oil, cook onions and carrots until lightly browned.
3. Return chicken to Dutch oven. Add water, sherry, salt, pepper, and bouillon; over high heat, heat to boiling, stirring to loosen brown bits from bottom of Dutch oven. Reduce heat to low; cover and simmer 25 minutes. Skim off fat. Add frozen artichoke hearts and peas.
4. In cup, stir milk and flour until blended; gradually stir flour mixture into liquid in Dutch oven. Cook over medium heat 10 minutes longer, until chicken and vegetables are tender and sauce thickens slightly.
2. In same Dutch oven over medium heat, in 1 more tablespoon hot salad oil, cook onions and carrots until lightly browned.
3. Return chicken to Dutch oven. Add water, sherry, salt, pepper, and bouillon; over high heat, heat to boiling, stirring to loosen brown bits from bottom of Dutch oven. Reduce heat to low; cover and simmer 25 minutes. Skim off fat. Add frozen artichoke hearts and peas.
4. In cup, stir milk and flour until blended; gradually stir flour mixture into liquid in Dutch oven. Cook over medium heat 10 minutes longer, until chicken and vegetables are tender and sauce thickens slightly.
Chef
