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Chicken With Artichoke Hearts Using Cream Of Celery Soup

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Ingredients
  Washington fryer 1 , cut up
  Flour 1 Tablespoon
  Butter and oil 2 Tablespoon
  Instant minced onion 1 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Parsley flakes 1 Tablespoon
  Thyme 1⁄4 Teaspoon
  Paprika 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Dry vermouth 2⁄3 Cup (10.67 tbs)
  Cream of celery soup 10 3⁄4 Ounce
  Milk/Cream 1⁄4 Cup (4 tbs) (Adjust Quantity As Needed)
  Nutmeg To Taste
  Frozen artichoke hearts 9 Ounce, cooked, drained
  Canned sliced mushrooms 4 Ounce (1 Can)
Directions

Dredge chicken in flour.
Heat butter and oil in large skillet; brown chicken on all sides.
Add onion, garlic, parsley, thyme, paprika, salt, pepper and wine.
Cover.
Simmer gently for 30 to 45 minutes or until tender, turning pieces occasionally.
Remove chicken from pan.
Add celery soup to drippings, heat and stir until smooth.
Thin gravy as desired with milk or cream and liquid from mushrooms.
Season with nutmeg, salt and pepper to taste.
Return chicken to pan; add artichokes and mushrooms.
Heat gently before serving

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Saute
Ingredient: 
Chicken

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Average: 4.3 (17 votes)