Chicken With Artichoke Hearts Recipe
Here I am, leaking out my family's Chicken With Artichoke Hearts recipe only for you. Better try it and let me know your views. This Chicken With Artichoke Hearts is never going to fail as a Side Dish. Stock up on more and more Chicken as you will want to make this Chicken With Artichoke Hearts time and again. I will look forward to your feedback.
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
