adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Chicken and Artichokes
Chicken and Artichokes
0 Likes
Total Time:
Artichoke-stuffed chicken with mushroom sherry glaze.
Ingredients:
  • 3 pounds skinless, boneless chicken breast halves, cut into bite size pieces
  • 0.5 teaspoon freshly ground black pepper
  • 1 teaspoon paprika
  • 4 tablespoons butter
  • 0.25 pound fresh mushrooms, sliced
  • 1 cup chicken broth
  • 3 tablespoons sherry
  • 0.25 teaspoon dried rosemary
  • 1 (14 ounce) can artichoke hearts, drained
Instructions:
  • Preheat the oven to 375 degrees F (190 degrees C) for the perfect temperature to bake your dish.
  • Season chicken to perfection with a sprinkle of salt, pepper, and paprika. In a heavy skillet, melt butter or margarine and sear the chicken until golden on all sides. Transfer the chicken to a covered 9x13 inch casserole dish.
  • Saute mushrooms in pan drippings until golden. Stir in flour, then slowly pour in stock or broth and sherry. Season with fragrant rosemary and scrape up the flavorful bits from the skillet. Enjoy the rich flavors!
  • Place the artichoke hearts on top of the chicken pieces and generously coat with the delicious sauce. Bake in the oven at 375 degrees F (190 degrees C) for 40 minutes, or until everything is tender and perfectly cooked.

Similar Recipes