Recipes Chicken and Artichokes

Ingredients


  • 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 sherry
  • 1/4 teaspoon dried rosemary
  • 1 (14 ounce) can artichoke hearts, drained

Directions


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. 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 9×13 inch casserole.
  3. Add mushrooms to pan drippings and saute. Add flour and gradually add stock or broth and sherry. Season with rosemary; deglaze skillet.
  4. 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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