Chicken And Artichoke Hearts Recipe
Ingredients
| Onion | 1 Large | |
| 4 boned chicken breasts | ||
| Salt | To Taste | |
| Butter stick | 1 | |
| Paprika | 2 1/2 Teaspoon | |
| Flour | 4 Tablespoon | |
| Chicken stock | 1/2 Cup (16 tbs) | |
| Sour cream | 3/4 Cup (16 tbs) | |
| White wine | 1 Cup (16 tbs) | |
| Artichoke hearts | 1 Can (10oz) | |
| Crumbled bacon slice | 5 | |
| Slivered almonds | ||
| Salt | To Taste | |
Directions
Chop onion finely.
Skin chicken; sprinkle with salt.
Heat butter in frying pan; brown chicken.
Remove chicken from pan.
Saute onion and paprika in remaining butter; remove pan from heat.
Stir in flour; return to heat.
Gradually add stock; stir until mixture boils and thickens.
Add sour cream and wine; simmer lightly.
Place chicken and drained artichoke hearts in ovenproof dish or casserole; top with sauce.
Cover; bake at 350°F 1 hour.
Top with bacon and almonds
Skin chicken; sprinkle with salt.
Heat butter in frying pan; brown chicken.
Remove chicken from pan.
Saute onion and paprika in remaining butter; remove pan from heat.
Stir in flour; return to heat.
Gradually add stock; stir until mixture boils and thickens.
Add sour cream and wine; simmer lightly.
Place chicken and drained artichoke hearts in ovenproof dish or casserole; top with sauce.
Cover; bake at 350°F 1 hour.
Top with bacon and almonds
Chef
