Chicken with Artichokes
|Whole chicken breasts/2 each legs and thighs||1 1⁄2 Pound, split (2 Pieces, 3/4 Pound Each)|
|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|
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.
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