MobiRecipe

How To make Chicken, Mushroom and Artichoke Casserole

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3 pounds Broiler-fryer chicken
Salt and pepper 1/2 teaspoon Paprika
1 tablespoon Butter
1/2 cup Rich chicken broth
3 tablespoons Dry sherry
1 teaspoon Fresh tarragon

or
1/4 teaspoon Dried tarragon
1/4 pound Mushrooms :

sliced
1 tablespoon Cornstarch
1 Can artichoke hearts -- (15 ounces) drain
Wash chicken and pat dry. Season with salt and pepper and paprika. Using a large frying pan brown chicken in 1 tsp butter. Transfer to crockpot. Pour broth and sherry into pan. Stir to loosen brown bits. Pour over chicken. Season with tarragon. Cover. Cook on low for 8 hours. Just before serving, saute mushrooms in remaining butter until glazed. Combine cornstarch with equal amount of cold water. Turn crockpot to high. When sauce is simmering, stir in cornstarch mixture. Cook until thickened. Add sauteed mushrooms and artichoke hearts and heat and serve.

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Artichoke Chicken and Mushrooms

Chicken, Spinach & Artichoke Casserole

Ingredients:

¼ c. arugula
¼ tsp. ground nutmeg
½ tsp. garlic
1 tbsp. sun-dried tomatoes
¼ c. artichoke hearts
2 tbsp. mozzarella
1 tbsp. butter
2 oz. cooked chicken
1 c. baby spinach

2 tbsp. cream

CrossFit® - Forging Elite Fitness® (

Artichoke Chicken with Mushrooms

Recipe:

Serves 4
• 4 Boneless skinless chicken breasts
• Private Selection® Sea Salt and Peppercorn Medley Grinder
• 2 Tablespoons unsalted butter
• 2 Tablespoons olive oil
• 1 can (14 oz.) quartered artichoke hearts
• 1 Container fresh sliced mushrooms (8 oz.)
• ½ Cup finely diced onion
• 1/3 Cup all purpose flour
• 1 Cup white wine
• 1 Cup chicken broth
• 1 Teaspoon dried rosemary (crushed)
1. On a cutting board, flatten chicken with a meat mallet to ½ in thick. Season chicken with
the salt and pepper to taste. Heat a skillet over medium high heat for one minute. Add the
butter and oil and swirl to coat. Add the seasoned chicken and bronze for 2 minutes per
side. Continue to cook until center is done and juices run clear. Remove to serving platter
and keep warm.
2. Cook mushrooms and onions in pan drippings; blend in flour, rosemary, salt and pepper
until smooth. Slowly add wine and chicken stock; cook until thickened and bubbly. Add
drained artichoke quarters and heat through. Remove sauce from heat and pour over
chicken. Serves 4.
Wine Suggestion: Sauvignon Blanc or Pinot Grigio

Creamy Chicken with Mushrooms & Spinach #chicken #dinner

This creamy chicken with mushrooms and spinach is one of our family's favorite dinners. It's fast to cook, it's delicious and it goes well over rice, pasta, vegetables etc.
If you're eating low carb or keto, serve this dish over steamed vegetables!

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