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Mushroom and Artichoke Chicken Recipe

Mushroom and Artichoke Chicken Recipe - 4 servings


1/4 teaspoon black pepper

1/4 teaspoon salt

1 teaspoon powdered rosemary

1 teaspoon paprika

2 chicken breasts, skinned and boned

2 teaspoons olive oil

14-ounce can water-packed artichoke hearts, drained and cut into quarters

1/4 pound fresh mushrooms, sliced

2 green onions, chopped

2/3 cup Chicken Broth

1/4 cup dry sherry

2 tablespoons all-purpose flour

2 tablespoons water


In a shallow pan, combine pepper, salt, rosemary and paprika, and dredge chicken in seasonings. In a nonstick skillet, heat olive oil. Add chicken and brown 3-5 minutes on each side. Arrange chicken in a 2-quart baking dish. Tuck artichokes in between. To the skillet, add mushrooms and onions, saute 2-3 minutes. Add chicken broth and sherry, bring to a boil. Combine flour with water. Add to broth mixture, stirring constantly 2-3 minutes. Pour sauce over chicken and artichokes. Cover with foil or lid. Bake at 375oF 40 minutes.

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