Herbed Chicken with Artichokes
By merehodge
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Ingredients
- 6 boneless chicken breasts
- 8 oz. marinated artichoke hearts, drained
- 1/2 cup butter
- 8 oz mushrooms, sliced
- 2 cloves garlic, minced
- 8 oz. tomato sauce
- 1/2 tsp each basil, oregano, & tumeric
- paprika
- sour cream for dipping
Details
Servings 6
Preparation
Step 1
Preheat oven to 375. Arrange chicken in a 9x13 baking pan and tuck artichokes between chicken pieces. Melt butter in wide frying pan. Pour 1/2 butter over chicken and leave 1/2 in pan. Bake chicken for 10 minutes.
While the chicken bakes, saute mushrooms in butter until soft and then add garlic. Stir in tomato sauce, basil, oregano, & tumeric (WARNING: tumeric is the stuff that makes mustard stain... don't spill this sauce on anything or use wooden utensils or they will turn yellow). Bring to a soft boil and set aside.
Pour tomato mixuture over chicken and bake another 15 minutes or until chicken is cooked.
Serve with sour cream on the side
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