Monday, October 11, 2010

Mom's Artichoke Chicken

A few weeks ago my Mom was rummaging through her pantry in hopes of finding inspiration for a chicken dish. She found a can of artichoke hearts and then she turned her attention to recipes and how to make use of them. What she found was a recipe in the Southern Living Cookbook for Baked Chicken and Artichoke Hearts - it was delicious and I would happily eat this again, often. Here is the recipe.

Baked Chicken and Artichoke Hearts
6 chicken breast halves, skinned and boned
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon pepper
1/4 cup butter, melted
1 (14 ounce) can artichoke hearts, drained and halved
1/4 pound fresh mushrooms, sliced
2 tablespoons all-purpose flour
2/3 cup canned diluted chicken broth
3 tablespoons dry sherry (Mom used Marsala)
  • Sprinkle chicken with salt, paprika, and pepper. Brown chicken in butter over low heat; transfer to a lightly greased shallow 2-quart casserole, reserving drippings in skillet. Arrange artichoke hearts between chicken breasts.
  • Saute mushrooms in reserved drippings 4 to 5 minutes. Stir in flour, and cook 1 minute. Gradually add chicken broth and sherry; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Pour over chicken and artichokes. Cover and bake at 375 degrees for 40 minutes.
This was a really good dish! Mom served it with rice and green beans & toasted almond slices. It was very much a comfort food dish and I would recommend it for a yummy take on chicken. Thank you Mom and Southern Living!

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