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Sauterned Artichoke Chicken

Ingredients
  Broiler fryer chicken 3 , halved, boned and skinned
  Celery salt 1⁄2 Teaspoon
  Lemon pepper 1⁄4 Teaspoon
  Butter 6 Tablespoon (Divided)
  Canned artichoke hearts 16 Ounce, drained (1 Can)
  Frozen peas with pearl onions 10 Ounce (1 Package)
  Mushrooms 1 Pound (Small Sized)
  Green onion 2 Tablespoon, chopped (Green And White Part Included)
  Flour 3 Tablespoon
  Oregano leaves 1⁄2 Teaspoon
  Chicken broth 1 Cup (16 tbs)
  Wine 1⁄2 Cup (8 tbs)
  Cherry tomatoes 1⁄2 Cup (8 tbs)
  Cherry tomatoes 5
  Lemon twists 2
  Parsley sprigs 2
Directions

MAKING
1. To prepare the chicken sprinkle over it with celery salt and lemon pepper
2. In frypan, melt 4 tablespoons butter over medium heat add chicken and cook, turning, about 10 minutes or until brown on both sides.
3. To 3-quart casserole remove chicken and arrange artichoke hearts and peas and onions in and around chicken.
4. In same frypan, add remaining 2 tablespoons butter to drippings and sauté mushrooms and green onion for about 3 minutes such that tender but not brown.
5. Sprinkle flour over vegetable mixture, stir in oregano, chicken broth and wine and simmer 2 minutes such that smooth and thickened.
6. Pour sauce over chicken and vegetables, cover and bake in 375° oven about 25 minutes such that fork can be inserted in chicken with ease.
7. Gradually add yogurt, stirring constantly heating thoroughly and spread over rice.

SERVING
8. Garnish with cherry tomatoes, lemon twists and parsley sprigs and serve.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Method: 
Baked
Interest: 
Holiday, Gourmet
Ingredient: 
Chicken
Preparation Time: 
15 Minutes
Cook Time: 
25 Minutes
Ready In: 
0 Minutes
Servings: 
6

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