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Chicken with Artichokes Recipe
|Whole chicken breasts/2 each legs and thighs||1 1⁄2 Pound, split (2 Pieces, 3/4 Pound Each)|
|Salad oil||1 Tablespoon|
|Frozen artichoke hearts||9 Ounce, thawed (1 Package)|
|Mushrooms||5 Medium, sliced|
|All purpose flour||4 Teaspoon|
|Water||1⁄2 Cup (8 tbs)|
|Dry sherry||2 Tablespoon|
|Chicken stock||1 Teaspoon|
|Dry rosemary||1⁄8 Teaspoon, crumbled|
|Minced parsley||1 Tablespoon, minced|
Calories 640 Calories from Fat 215
% Daily Value*
Total Fat 24 g37.4%
Saturated Fat 6.5 g32.4%
Trans Fat 0.2 g
Cholesterol 213.5 mg
Sodium 763.2 mg31.8%
Total Carbohydrates 18 g5.9%
Dietary Fiber 2.3 g9.1%
Sugars 1.9 g
Protein 83 g166.8%
Vitamin A 30.6% Vitamin C 30.8%
Calcium 7.7% Iron 26.6%
*Based on a 2000 Calorie diet
In a wide frying pan, cook chicken in butter and oil over medium-high heat until browned.
Arrange chicken in a 1 to 1 1/2-quart casserole with artichoke hearts.
Cook mushrooms in pan drippings until liquid evaporates; sprinkle mushrooms with flour and stir to blend.
Gradually stir in water, sherry, chicken stock base, and rosemary.
Cook, stirring, until slightly thickened; pour over chicken.
Cover and bake in a 375° oven for 20 minutes for breasts (40 minutes for legs) or until meat is no longer pink when slashed in thickest part.
Garnish with minced parsley.