Chicken With Artichoke Hearts Recipe
Ingredients
1 Washington fryer, cut up flour
2 T. butter and oil
1 T. instant minced onion
1 clove garlic, minced
1 T. parsley flakes
1/4 t. thyme
1/2 t. paprika
1/2 t. salt
1/2 t. pepper
2/3 c. dry vermouth
1 can (10 3/4 oz.) cream of celery soup milk or cream nutmeg
1 (9 oz.) package frozen artichoke hearts, cooked and drained
1 (4 oz.) can sliced mushrooms
Directions
Dredge chicken in flour.
Heat butter and oil in large skillet; brown chicken on all sides.
Add onion, garlic, parsley, thyme, paprika, salt, pepper and wine.
Cover.
Simmer gently for 30 to 45 minutes or until tender, turning pieces occasionally.
Remove chicken from pan.
Add celery soup to drippings, heat and stir until smooth.
Thin gravy as desired with milk or cream and liquid from mushrooms.
Season with nutmeg, salt and pepper to taste.
Return chicken to pan; add artichokes and mushrooms.
Heat gently before serving
Heat butter and oil in large skillet; brown chicken on all sides.
Add onion, garlic, parsley, thyme, paprika, salt, pepper and wine.
Cover.
Simmer gently for 30 to 45 minutes or until tender, turning pieces occasionally.
Remove chicken from pan.
Add celery soup to drippings, heat and stir until smooth.
Thin gravy as desired with milk or cream and liquid from mushrooms.
Season with nutmeg, salt and pepper to taste.
Return chicken to pan; add artichokes and mushrooms.
Heat gently before serving
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