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Artichoke Chicken


Salt and pepper, to taste
Paprika, to taste
4 chicken breasts, skinned
cup butter, divided
1 x 4 ounce can mushrooms, drained or 8 large fresh mushrooms, sliced
2 tablespoons flour
1 cup chicken broth
cup sherry
1 x 14 ounce can artichoke hearts, drained


Serves: 4


Sprinkle salt, pepper and paprika over chicken breasts and brown in ¼ cup butter. Set aside. Sauté mushrooms in remaining butter. Add flour, chicken broth and sherry. Mix.

Place artichoke hearts in bottom of 2-quart casserole or 10 inch oven skillet. Place chicken breasts over this. Pour mushroom, flour, chicken broth and sherry mixture over chicken breasts and artichokes. Bake, covered, at 300 degrees F for 60 minutes. Uncover and bake for an additional 60 minutes.

Serve over rice.

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