You are here

Chicken with Artichokes

Chef.Foodie's picture
  Whole chicken breasts/2 each legs and thighs 1 1⁄2 Pound, split (2 Pieces, 3/4 Pound Each)
  Butter 1 Tablespoon
  Margarine 1 Tablespoon
  Salad oil 1 Tablespoon
  Frozen artichoke hearts 9 Ounce, thawed (1 Package)
  Mushrooms 5 Medium, sliced
  All purpose flour 4 Teaspoon
  Water 1⁄2 Cup (8 tbs)
  Dry sherry 2 Tablespoon
  Chicken stock 1 Teaspoon
  Dry rosemary 1⁄8 Teaspoon, crumbled
  Minced parsley 1 Tablespoon, minced
  Salt To Taste
  Pepper To Taste
  Paprika To Taste

Sprinkle chicken lightly with salt, pepper, and paprika.
In a wide frying pan, cook chicken in butter and oil over medium-high heat until browned.
Arrange chicken in a 1 to 1 1/2-quart casserole with artichoke hearts.
Cook mushrooms in pan drippings until liquid evaporates; sprinkle mushrooms with flour and stir to blend.
Gradually stir in water, sherry, chicken stock base, and rosemary.
Cook, stirring, until slightly thickened; pour over chicken.
Cover and bake in a 375° oven for 20 minutes for breasts (40 minutes for legs) or until meat is no longer pink when slashed in thickest part.
Garnish with minced parsley.

Recipe Summary

Difficulty Level: 
Main Dish
Gourmet, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
40 Minutes
Ready In: 
50 Minutes

Rate It

Your rating: None
Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 640 Calories from Fat 215

% Daily Value*

Total Fat 24 g37.4%

Saturated Fat 6.5 g32.4%

Trans Fat 0.2 g

Cholesterol 213.5 mg71.2%

Sodium 763.2 mg31.8%

Total Carbohydrates 18 g5.9%

Dietary Fiber 2.3 g9.1%

Sugars 1.9 g

Protein 83 g166.8%

Vitamin A 30.6% Vitamin C 30.8%

Calcium 7.7% Iron 26.6%

*Based on a 2000 Calorie diet

Chicken With Artichokes Recipe