Chicken With Artichoke Hearts
|Whole chicken breasts||3 Large, boned and each cut in half|
|Small white onions||1 Pound|
|Carrots||6 Medium, sliced|
|Water||1 1⁄2 Cup (24 tbs)|
|Dry sherry||2 Tablespoon|
|Salt||1 1⁄4 Teaspoon|
|Chicken flavor bouillon cube/Envelope||1|
|Frozen artichoke hearts||18 Ounce (Two 9 Ounce Packages)|
|Frozen peas||1⁄4 Cup (4 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|All purpose flour||3 Tablespoon|
|Spinach||5 Ounce (Half 10 Ounce Bag)|
1. In 5-quart Dutch oven over medium-high heat, in 2 tablespoons hot salad oil, cook chicken breasts until browned on all sides. With tongs, remove chicken to medium-sized bowl.
2. In same Dutch oven over medium heat, in 1 more tablespoon hot salad oil, cook onions and carrots until lightly browned.
3. Return chicken to Dutch oven. Add water, sherry, salt, pepper, and bouillon; over high heat, heat to boiling, stirring to loosen brown bits from bottom of Dutch oven. Reduce heat to low; cover and simmer 25 minutes. Skim off fat. Add frozen artichoke hearts and peas.
4. In cup, stir milk and flour until blended; gradually stir flour mixture into liquid in Dutch oven. Cook over medium heat 10 minutes longer, until chicken and vegetables are tender and sauce thickens slightly.