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Sherried Artichoke Chicken Recipe
|Frying chicken||3 Pound, cut into pieces|
|Canned artichoke hearts||1 Pound, drained (1 Can)|
|Mushrooms||1⁄4 Pound, sliced|
|Onion||3 Tablespoon, finley minced|
|All purpose flour||2 Tablespoon|
|Chicken bouillon||2⁄3 Cup (10.67 tbs)|
|Sherry||1⁄4 Cup (4 tbs)|
|Dried rosemary||1⁄2 Teaspoon, crumbled|
Serving size: Complete recipe
Calories 3384 Calories from Fat 1881
% Daily Value*
Total Fat 209 g321.1%
Saturated Fat 59.6 g298.1%
Trans Fat 0 g
Cholesterol 1025.3 mg
Sodium 2202.1 mg91.8%
Total Carbohydrates 90 g30%
Dietary Fiber 28.3 g113.2%
Sugars 10.9 g
Protein 279 g558.5%
Vitamin A 41% Vitamin C 137.3%
Calcium 40.5% Iron 117.6%
*Based on a 2000 Calorie diet
In a frying pan brown chicken pieces on all sides in 4 tablespoons of the butter; transfer to a casserole.
Arrange artichoke hearts between chicken pieces.
Add remaining butter to the drippings in frying pan; add mushrooms and onion and saute until just tender.
Sprinkle flour over mushrooms and stir in chicken bouillon, sherry, and rosemary.
Cook, stirring, for a few minutes; pour over chicken.
Cover and bake in preheated moderate oven (375° F.) for 40 minutes, or until chicken is tender.
Makes 4 servings.