Chicken with Artichokes Recipe
Summary
Preparation Time10 MinCooking Time40 Min
Ready In50 MinDifficulty LevelEasy
Health IndexHealthyServings2
Ingredients
| 2 whole chicken breasts (about 3/4 lb. each), split, or 2 each legs and thighs | ||
| About 1 tablespoon each butter or margarine and salad oil | ||
| Frozen artichoke hearts package | 1 , thawed | |
| 5 medium-size mushrooms, sliced | ||
| All purpose flour | 4 Teaspoon | |
| Water | 1/2 Cup (16 tbs) | |
| Dry sherry | 2 Tablespoon | |
| 1 teaspoon chicken stock base | ||
| Rosemary | 1/8 Teaspoon, crumbled | |
| Minced parsley | ||
| Salt, pepper, and paprika | ||
| Salt, pepper, and paprika | ||
Directions
Sprinkle chicken lightly with salt, pepper, and paprika.
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.
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.
Chef
