Artichoke Chicken

You know me: I like chicken and I like artichoke. I will try pretty much any recipe that contains the two. This had a nice creamy sauce to it in the end, and since it calls for whole mushrooms, they are much easier to avoid when eating than tiny chopped mushrooms. That's a win in my book!

• 8 boneless skinless chicken breast halves (4 oz each)
• 2 Tbsp butter
• 2 jars (6 oz each) marinated, quartered artichoke hearts, drained
• 1 jar (4 1/2 oz) whole mushrooms, drained
• 1/2 cup chopped onion
• 1/3 cup all-purpose flour
• 1 1/2 tsp dried rosemary, crushed
• 3/4 tsp salt
• 1/4 tsp pepper
• 2 cups chicken broth or one cup broth, 1 cup dry white wine
• hot cooked noodles
• minced fresh parsley

In a large skillet, brown chicken in butter. Remove chicken to an ungreased 13 x 9 inch baking dish. Arrange artichokes and mushrooms on top of chicken; set aside. 

Preheat oven to 350 degrees. Saute onion in pan juices until crisp-tender. Combine the flour, rosemary, salt, and pepper. Stir into pan until blended. Add chicken broth. Bring to a boil; cook and stir until thickened and bubbly, about 2 minutes. Spoon over chicken. 

Bake uncovered, at 350 degrees until a thermometer inserted in the chicken reads 165 degrees, about 40 minutes. Serve with noodles and sprinkle with parsley. 

NOTES: this recipe can be frozen. Just cool the unbaked casserole, cover it, and freeze it. When ready to use it, partially thaw in the refrigerator overnight. Remove from refrigerator 30 minutes before baking. Bake at 350 degrees for 40 minutes. Check that chicken is cooked through and thermometer reads 165 degrees. 

Serves 8

Prep Time: 15 minutes

Total Time: 1 hour 5 minutes

Recipe from Taste of Home