Saturday, July 17, 2010

Creamy Artichoke Chicken

I found this recipe on the sister's cafe blog.

4 boneless chicken breasts

1 can chicken broth

1/2lb fresh mushrooms, sliced

2 T butter

1/8 tsp pepper

1/4 tsp salt

1/4 c flour

1/4 c butter

1-2 cloves of garlic

2 T cooking sherry (the recipe says you can substitue apple juice)

1 (14oz) can marinated artichoke hearts

1/2 c parmesan cheese

3/4 c half and half

Saute mushrooms in 2 tablespoons butter until golden brown. Set aside. Slice chicken breasts in two. Simmer in chicken broth for 20 minutes. Remove from broth, reserving 3/4 cup broth. Arrange chicken in a large casserole dish. Top with artichokes and mushroom; set aside. melt 1/4 cup butter with 1-2 cloves of garlic and stir in flour, salt, pepper, broth and half and half. Cook until thick. blend in cheese, cooking sherry and rosemary. Pour over chicken. Cover and bake at 325 for 30 minutes.

1 comment:

Nancy said...

This looks absolutely delicous!!!