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Artichoke Chicken |
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recipe adapted from several similar recipes |
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6 boneless skinless chicken breasts, cut in 1" strips 4 tablespoons butter 3 cloves minced garlic 2 cups sliced mushrooms 1 jar marinated artichoke hearts, drained or use 2 if your family loves them 2 tablespoons flour 1 can chicken broth or about a pint of chicken stock. Preheat oven to 350. In a skillet over medium heat, brown chicken lightly in 2 tablespoons butter, add the garlic and mushrooms and keep cooking till chicken mixture is fragrant. In a baking dish, add the browned chicken mixture. Place the artichoke hearts atop the chicken. In the skillet, melt remaining butter and add the flour, whisking to blend as you would a roux, so that you have no lumps. Add broth and cook until thickened and then pour over chicken mixture. Bake the casserole at 350 degrees for about 30 to 45 minutes. This dish is very pretty to set out on the table and is easily doubled for a crowd! I have made this several times but did not take a photo; sorry. Next time. Cindyann
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