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Sherried Artichoke Chicken

Global.Potpourri's picture
  Frying chicken 3 Pound, cut into pieces
  Canned artichoke hearts 1 Pound, drained (1 Can)
  Mushrooms 1⁄4 Pound, sliced
  Onion 3 Tablespoon, finley minced
  All purpose flour 2 Tablespoon
  Chicken bouillon 2⁄3 Cup (10.67 tbs)
  Sherry 1⁄4 Cup (4 tbs)
  Dried rosemary 1⁄2 Teaspoon, crumbled
  Salt To Taste
  Pepper To Taste

Sprinkle chicken generously with salt, pepper, and paprika to taste.
In a frying pan brown chicken pieces on all sides in 4 tablespoons of the butter; transfer to a casserole.
Arrange artichoke hearts between chicken pieces.
Add remaining butter to the drippings in frying pan; add mushrooms and onion and saute until just tender.
Sprinkle flour over mushrooms and stir in chicken bouillon, sherry, and rosemary.
Cook, stirring, for a few minutes; pour over chicken.
Cover and bake in preheated moderate oven (375° F.) for 40 minutes, or until chicken is tender.
Makes 4 servings.

Recipe Summary

Difficulty Level: 
Very Easy
Main Dish
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3384 Calories from Fat 1881

% Daily Value*

Total Fat 209 g321.1%

Saturated Fat 59.6 g298.1%

Trans Fat 0 g

Cholesterol 1025.3 mg341.8%

Sodium 2202.1 mg91.8%

Total Carbohydrates 90 g30%

Dietary Fiber 28.3 g113.2%

Sugars 10.9 g

Protein 279 g558.5%

Vitamin A 41% Vitamin C 137.3%

Calcium 40.5% Iron 117.6%

*Based on a 2000 Calorie diet

Sherried Artichoke Chicken Recipe