Artichoke Chicken

Artichoke Chicken
Artichoke Chicken

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 8

    boneless skinless chicken breast halves ( 4 oz each)

  • 2

    tablespoons butter

  • 2

    jars ( 6 oz each) marinated quartered artichoke hearts

  • 1

    jar ( 4-1/2 oz) whole mushrooms, drained

  • 1/2

    cup chopped onion

  • 1/3

    cup all-purpose flour

  • 1-1/2

    teaspoons dried rosemary, crushed

  • 1

    teaspoon salt

  • 1/4

    teaspoon pepper

  • 2

    cups chicken broth or 1 cup broth and 1 cup dry white wine

  • Hot cooked noodles

Directions

In a large skillet, brown chicken in butter. Remove chicken to an un greased 13in x 9in baking dish. Arrange artichoke and mushrooms on top of the chicken; set aside. Saute onion in pan juices until crisp, tender. Combine the flour, rosemary, salt and pepper. Stir into pan until blended. Add chicken broth. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Remove for the heat and spoon over chicken. Cover and bake at 350 degrees for 50 to 60 minutes or until a meat thermometer reads 170. Arrange noodles on a serving platter; top with chicken and sauce. Sprinkle with parsley.

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