How To make Artichoke Chicken
8 skinless boneless chicken breast halves
2 tablespoons butter or margarine
12 ounces marinated artichoke hearts
drained
4 1/2 ounces whole mushrooms :
drained
1/2 cup onion -- chopped
1/3 cup all-purpose flour
1 1/2 teaspoons dried rosemary
1 teaspoon salt
1/4 teaspoon pepper
2 cups chicken broth OR
1 cup broth plus 1 cup dry white wine
cooked noodles fresh parsley -- chopped
In a skillet, brown chicken in butter. Remove chicken to an ungreased 13 x 9 x 2-inch baking dish; do not drain pan juices. Cut the artichokes into
quarters . Arrange artichokes and mushrooms on top of chicken; set aside. Saute onion i n pan juices; blend in flour, rosemary, salt and pepper. Add chicken broth; co ok until thickened and bubbly. Remove from the heat and spoon over chicken. C over and bake at 350 degrees F. for 50 to 60 minutes or until chicken is tende r. Place noodles on a serving platte r; top with chicken and sauce. Sprinkle with parsley.
Shared by Dia food@iname.com Taste of Home Magazene is the best!!
from the Frozen Assets List by frozen-assets@XC.ORG (Dia) on Aug 5, 1998.
How To make Artichoke Chicken's Videos
How to Make Artichoke and Sun Dried Tomato Chicken | Chicken Recipe | Allrecipes.com
Get the top-rated recipe for Artichoke and Sun-dried Tomato Chicken at
This video shows you how to make a quick-and-easy, Italian-inspired chicken dish that's ready in less than 45 minutes. Chicken breasts and artichoke hearts simmer with tomatoes and prepared sun-dried pesto. It's a simple weeknight staple that's also impressive enough to serve to company. Enjoy with pasta and garlic bread.
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BEST CHICKEN PICCATA RECIPE | lemon chicken piccata with artichokes
This is the best chicken piccata recipe I’ve ever made, a classic celebration of springtime with the combination of lemon, chicken, artichokes and capers in a light, incredibly flavorful dish with a glossy saucy finish that pairs perfectly with an equally light grain like quinoa or white rice and a side of springtime asparagus.
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Creamy Spinach Artichoke Chicken Skillet
Get the recipe here:
Skillet meals are the savior of busy weeknights. One pan and a dinner that’s done in under thirty? Yes, please! You can take some chicken breasts and a couple of seasonings and call it a skillet meal, but the true magic is when you bring together a handful of ingredients and end up with something that’s so yummy it sparks cravings almost as soon as you’ve finished washing the skillet. Exhibit A – our Spinach Artichoke Chicken Skillet. It’s easy to make (SO easy) but that creamy sauce is something you won’t soon forget.
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Instant Pot Spinach & Artichoke Chicken
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The other day I found myself dipping chip after chip into a glorious spinach & artichoke dip (make mine). And then I had a chicken entrée but I was a bit filled up from the dip. And then I thought to myself, wouldn't it be smart to just combine the two into a glorious spinach & artichoke chicken? Why yes, yes it would. As easy and quick to make as it is irresistible, you've just found your latest favorite.
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Lemon Artichoke Chicken Soup
This lemon artichoke chicken soup will change the way you think about clean eating. The soup is simply bursting with flavors while being hearty and full of texture. A real treat indeed!
Baked Artichoke Chicken
An easy one dish recipe for a quick and fancy dinner. Give this a try and you will impress your guests!
I found this recipe here:
Here is how to make it:
4 lbs. chicken legs and thighs, w/ skin (I used a chicken cut up, including breasts)
1 cup artichoke hearts, halved (canned is fine)
1 medium onion, cut into pieces same size as the artichokes
1 pound white button mushrooms (halved or quartered)
2 tablespoons brown mustard
2-3 cloves garlic, minced
1/4 cup olive oil
1/4 cup red wine vinegar
1/4 cup red or white wine (you could also sub in chicken stock)
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon dried tarragon
1 bay leaf
kosher salt and pepper (to taste)
Preheat oven to 350-375 (depending on how crispy you like your chicken)
Place artichokes, onions and mushrooms on the bottom of a big pan.
Place chicken pieces on top of the vegetables.
Mix the mustard with the rest of the ingredients and pour over chicken.
Season w/ kosher salt & pepper.
Bake about 1 hour, basting the pieces once or twice.
Dinner is served!