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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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This is an adaptation of a restaurant chicken dish-better right away than next day. If you have any left! Don't wash your mushrooms (WIPE OFF with paper towel) Ingredients:
6 butterflied chicken breasts |
4 garlic cloves, slivered |
1 (5 ounce) can artichokes (drained) |
1 -2 cup sliced portabella mushroom |
8 ounces cream of chicken soup |
5 ounces swiss cheese |
1/2 cup heavy cream |
1/2 teaspoon onion salt |
1/4 teaspoon poultry seasoning |
fresh ground black pepper (to taste) |
Directions:
1. First grill chicken breasts till cooked totally through, or until no pink remains.
2. While chicken is cooking drain your artichokes and wipe off mushrooms and slice them finely. Remove cooked chicken on to plate.
3. Now to make your sauce, empty cream of chicken soup into iron skillet and add the cream. Stir in slivered garlic and artichokes and the sliced mushrooms; let it come to a low boil. Add seasonings. Next, pour sauce over chicken breasts.
4. Place chicken in preheated 350°F oven just to melt sliced swiss cheese.
5. *serving suggestion* Serve with garlic mashed potatoes and steamed broccoli.
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