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Friday, August 26, 2016

chicken and artichokes

Ingredients

  • Servings: 4
  • 3 pounds skinless, boneless chicken breast halves, cut into bite size pieces
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon paprika
  • 4 tablespoons butter
  • 1/4 pound fresh mushrooms, sliced
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth
  • 3 tablespoons
  • 1/4 teaspoon dried rosemary
  • 1 (14 ounce) can artichoke hearts, drained

Recipe

  • preheat oven to 375 degrees f (190 degrees c).
  • sprinkle chicken with salt, pepper and paprika to taste. melt butter or margarine in heavy skillet and brown chicken on all sides. remove to covered 9x13 inch casserole.
  • add mushrooms to pan drippings and saute. add flour and gradually add stock or broth and . season with rosemary; deglaze skillet.
  • arrange artichoke hearts among the chicken pieces and pour sauce over all. cover and bake at 375 degrees f (190 degrees c) for 40 minutes or until tender.

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