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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 8 |
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Rosemary, mushrooms and artichokes combine to give chicken a wonderful, savory flavor. I've served this dish for a large group by doubling the recipe. It's always a big hit with everyoneespecially my family! Ingredients:
8 boneless skinless chicken breast halves (4 ounces each) |
2 tablespoons butter |
2 jars (6 ounces each) marinated quartered artichoke hearts, drained |
1 jar (4-1/2 ounces) whole mushrooms, drained |
1/2 cup chopped onion |
1/3 cup king arthur unbleached all-purpose flour |
1-1/2 teaspoons dried rosemary, crushed |
1 teaspoon salt |
1/4 teaspoon pepper |
2 cups chicken broth or 1 cup broth and 1 cup dry white wine |
hot cooked noodles |
minced fresh parsley |
Directions:
1. In a large skillet, brown chicken in butter. Remove chicken to an ungreased 13-in. x 9-in. baking dish. Arrange artichokes and mushrooms on top of chicken; set aside.
2. Saute onion in pan juices until crisp-tender. Combine the flour, rosemary, salt and pepper. Stir into pan until blended. Add chicken broth. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat and spoon over chicken.
3. Cover and bake at 350° for 50 to 60 minutes or until a meat thermometer reads 170°. Arrange noodles on a serving platter; top with chicken and sauce. Sprinkle with parsley. Yield: 8 servings.
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