Artichoke Chicken
Yield
servingsPrep
15 minCook
75 minReady
90 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
chicken breast halves, boneless, skinless
|
|
| 2 | tablespoons |
butter
or margarine |
|
| 12 | ounces |
artichoke hearts
marinated, drained |
|
| 4 ½ | ounces |
mushrooms
drained |
|
| ½ | cup |
onions
chopped |
|
| ⅓ | cup |
all-purpose flour
|
|
| 1 ½ | teaspoons |
rosemary leaves
dried |
|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 2 | cups |
chicken broth
or 1 cup broth plus 1 cup dry white wine |
|
| 1 | x |
noodles
cooked |
*
|
| 1 | x |
parsley leaves
fresh, chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
chicken breast halves, boneless, skinless
|
|
| 3E+1 | ml |
butter
or margarine |
|
| 346.8 | ml/g |
artichoke hearts
marinated, drained |
|
| 130.1 | ml/g |
mushrooms
drained |
|
| 118 | ml |
onions
chopped |
|
| 79 | ml |
all-purpose flour
|
|
| 7.5 | ml |
rosemary leaves
dried |
|
| 5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 473 | ml |
chicken broth
or 1 cup broth plus 1 cup dry white wine |
|
| 1 | x |
noodles
cooked |
*
|
| 1 | x |
parsley leaves
fresh, chopped |
*
|
Directions
In a skillet, brown chicken in butter.
Remove chicken to an ungreased 13 x 9 x 2-inch baking dish ; do not drain pan juices.
Cut the artichokes into quarters .
Arrange artichokes and mushrooms on top of chicken; set aside.
Sauté 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℉ (180℃) F for 50 to 60 minutes or until chicken is tender.
Place noodles on a serving platter; top with chicken and sauce.
Sprinkle with parsley.
