Artichoke Chicken

By newbaucher

Rosemary, mushrooms and artichokes combine to give chicken a wonderful, savory flavor. I've served this dish for a large group by doubling the recipe. It's always a big hit with everyone—especially my family!

Ingredients

• 8 boneless skinless chicken breast halves (4 ounces each)
• 2 tablespoons butter
• 2 jars (6 ounces each) marinated quartered artichoke hearts, drained
• 1 jar (4-1/2 ounces) 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
• Minced fresh parsley

Details

Servings 8

Preparation

Step 1

In a large skillet, brown chicken in butter. Remove chicken to an ungreased 13-in. x 9-in. baking dish. Arrange artichokes and mushrooms on top of 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 from the heat and spoon over chicken.
Cover and bake at 350° 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. Yield: 8 servings.