Artichoke Chicken Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
8 each: Skinless boneless chicken,
1 1/2 tsp: Dried rosemary,
Breast halves,
1 tsp: Salt,
2 tbsp: Butter or margarine,
1/4 tsp: Pepper,
2 Jars: ,
2 cup: Chicken broth,
, (6 ounces each) marinated
Or 1 cup broth & 1 cup dry,
Drained,
White wine,
1 Jar: whole mushrooms, 4-1/2
Cooked noodles,
oz Drained,
Chopped fresh parsley,
1/2 cup: Onion, chopped
Artichoke hearts,
1/3 cup: All-purpose flour,
Directions:
In a skillet, brown chicken in butter. Remove chicken to an ungreased
13- n. x 9-in. x 2-in. baking dish; do not drain pan juices. Cut the
artichokes into quarters. Arrange artichokes and mushrooms on top of
chicken; set aside. Saute onion in pan juices; blend in flour,
rosemary, salt and pepper. Add chicken broth; cook until thickened
and bubbly. Remove from the heat and spoon over chicken. Cover and
bake at 350 deg. for 50-60 minutes or until chicken is tender. Place
noodles on serving platter; top with chicken and sauce. Sprinkle with
parsley. Yield: 8 servings
Recipe By : Taste of Home
Source from luhu.jp
13- n. x 9-in. x 2-in. baking dish; do not drain pan juices. Cut the
artichokes into quarters. Arrange artichokes and mushrooms on top of
chicken; set aside. Saute onion in pan juices; blend in flour,
rosemary, salt and pepper. Add chicken broth; cook until thickened
and bubbly. Remove from the heat and spoon over chicken. Cover and
bake at 350 deg. for 50-60 minutes or until chicken is tender. Place
noodles on serving platter; top with chicken and sauce. Sprinkle with
parsley. Yield: 8 servings
Recipe By : Taste of Home
Source from luhu.jp