Rose Chicken With Artichoke Hearts And Mushrooms Recipe
Ingredients
| Vegetable oil spray | ||
| 8 boneless chicken breast fillets (approximately 4 ounceseach), skinned, all visible fat removed | ||
| 1 tablespoon acceptable margarine, melted | ||
| Lemon juice | 1 Tablespoon | |
| Pepper white | 1 Pinch | |
| 1 tablespoon acceptable margarine | ||
| Mushrooms | 8 Ounce, sliced | |
| 1 10-ounce package frozen artichoke hearts, defrosted and cut in half | ||
| 2 tablespoons acceptable margarine | ||
| Flour | 2 Tablespoon | |
| 3/4 cup homemade Chicken Broth or commercial low-sodium variety | ||
| 1/2 cup rose wine | ||
| Salt | 1/4 Teaspoon | |
| 1/4 cup thinly sliced green onion | ||
Directions
Preheat oven to 500° F.
Lightly spray a large baking dish with vegetable oil.
Rinse chicken breast fillets and pat dry.
Arrange in dish.
In a small bowl, combine melted margarine and lemon juice.
Pour over chicken.
Season with pepper.
Cover dish with foil and bake 15 to 17 minutes, or until done.
Remove fillets to a warm platter.
In a nonstick skillet over medium heat, melt 1 tablespoon margarine.
Add mushrooms to pan.
Cover and cook 7 to 10 minutes.
Uncover, add artichoke hearts and continue to cook until juices evaporate.
Remove vegetables and set aside.
Heat 2 tablespoons margarine in same skillet.
Add flour and cook 1 minute, stirring constantly.
Add broth, wine and salt.
Cook 4 minutes, or until sauce is smooth.
Stir in green onion; cook 1 minute more.
Add reserved vegetables.
Stir to mix well.
Spoon mixture over chicken breasts and serve.
Lightly spray a large baking dish with vegetable oil.
Rinse chicken breast fillets and pat dry.
Arrange in dish.
In a small bowl, combine melted margarine and lemon juice.
Pour over chicken.
Season with pepper.
Cover dish with foil and bake 15 to 17 minutes, or until done.
Remove fillets to a warm platter.
In a nonstick skillet over medium heat, melt 1 tablespoon margarine.
Add mushrooms to pan.
Cover and cook 7 to 10 minutes.
Uncover, add artichoke hearts and continue to cook until juices evaporate.
Remove vegetables and set aside.
Heat 2 tablespoons margarine in same skillet.
Add flour and cook 1 minute, stirring constantly.
Add broth, wine and salt.
Cook 4 minutes, or until sauce is smooth.
Stir in green onion; cook 1 minute more.
Add reserved vegetables.
Stir to mix well.
Spoon mixture over chicken breasts and serve.
Chef
