You are here

Rose Chicken With Artichoke Hearts And Mushrooms

Heart.Foods's picture
  Vegetable oil spray 1
  Boneless chicken breast fillet 32 Ounce, skinned, all visible fat removed (8 Fillets, 4 Ounce Each)
  Margarine 1 Tablespoon, melted (Acceptable)
  Fresh lemon juice 1 Tablespoon
  White pepper 1 Pinch
  Margarine 1 Tablespoon (Acceptable)
  Fresh mushrooms 8 Ounce, sliced
  Frozen artichoke hearts 10 Ounce, defrosted and cut in half (1 Package)
  Margarine 2 Tablespoon (Acceptable)
  Flour 2 Tablespoon
  Homemade chicken broth/Commercial low-sodium variety 3⁄4 Cup (12 tbs)
  Rose wine 1⁄2 Cup (8 tbs)
  Salt 1⁄4 Teaspoon
  Thinly sliced green onion 1⁄4 Cup (4 tbs)

Preheat oven to 500° F.
Lightly spray a large baking dish with vegetable oil.
Rinse chicken breast fillets and pat dry.
Arrange in dish.
In a small bowl, combine melted margarine and lemon juice.
Pour over chicken.
Season with pepper.
Cover dish with foil and bake 15 to 17 minutes, or until done.
Remove fillets to a warm platter.
In a nonstick skillet over medium heat, melt 1 tablespoon margarine.
Add mushrooms to pan.
Cover and cook 7 to 10 minutes.
Uncover, add artichoke hearts and continue to cook until juices evaporate.
Remove vegetables and set aside.
Heat 2 tablespoons margarine in same skillet.
Add flour and cook 1 minute, stirring constantly.
Add broth, wine and salt.
Cook 4 minutes, or until sauce is smooth.
Stir in green onion; cook 1 minute more.
Add reserved vegetables.
Stir to mix well.
Spoon mixture over chicken breasts and serve.

Recipe Summary


Rate It

Your rating: None
Average: 4.3 (15 votes)


Rose Chicken With Artichoke Hearts And Mushrooms Recipe