Post by barb43 on Jul 10, 2020 3:35:43 GMT
Chicken with Artichokes and Mushrooms
Delightful flavor combinations exist in this dish, and it's quick and easy to make!
Ingredients:
Salt
Paprika
Ground Black Pepper
1-1/2 lb boneless, skinless Chicken Breasts, cut into chunks
4 Tbsp Butter, divided
6-oz jar of Marinated Artichokes
1-cup sliced Crimini Mushrooms (baby portabellas)
1 Tbsp all-purpose Flour
1 tsp dried Thyme
1/2-cup low sodium Vegetable Broth or Chicken Broth
2 Tbsp Cooking Sherry
2 tsp Dijon Mustard
Salt and Ground Black Pepper to taste
2 Tbsp chopped fresh Parsley, or to taste
Directions:
1. Preheat the oven to 375 degrees F (190 degrees C). Coat a large casserole dish with cooking spray or mist with olive oil.
2. Combine salt, paprika, and pepper, and sprinkle over chicken cubes.
3. Melt 2 tablespoons of butter in a large skillet over medium-low heat. Add the chicken and lightly brown on all sides, about 4 minutes. Transfer to the casserole dish.
4. Remove artichoke hearts from the marinade and place among the chicken cubes. Reserve the marinade for later.
5. Melt remaining butter in the same skillet over medium heat. Add mushrooms and stir until lightly browned, about 3 minutes.
6. Combine flour and thyme; stir into the mushrooms. Mix chicken broth, sherry, and Dijon mustard together. Gradually add to the skillet, stirring constantly until lightly thickened. Taste and season with salt and pepper if needed.
7. Pour the sauce over the chicken and artichokes. Mix lightly. Drizzle the reserved artichoke marinade over top of the chicken and sauce (use sparingly).
8. Bake in the preheated oven until chicken is no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Garnish with chopped parsley, as desired.
It turns out looking like this:
Delightful flavor combinations exist in this dish, and it's quick and easy to make!
Ingredients:
Salt
Paprika
Ground Black Pepper
1-1/2 lb boneless, skinless Chicken Breasts, cut into chunks
4 Tbsp Butter, divided
6-oz jar of Marinated Artichokes
1-cup sliced Crimini Mushrooms (baby portabellas)
1 Tbsp all-purpose Flour
1 tsp dried Thyme
1/2-cup low sodium Vegetable Broth or Chicken Broth
2 Tbsp Cooking Sherry
2 tsp Dijon Mustard
Salt and Ground Black Pepper to taste
2 Tbsp chopped fresh Parsley, or to taste
Directions:
1. Preheat the oven to 375 degrees F (190 degrees C). Coat a large casserole dish with cooking spray or mist with olive oil.
2. Combine salt, paprika, and pepper, and sprinkle over chicken cubes.
3. Melt 2 tablespoons of butter in a large skillet over medium-low heat. Add the chicken and lightly brown on all sides, about 4 minutes. Transfer to the casserole dish.
4. Remove artichoke hearts from the marinade and place among the chicken cubes. Reserve the marinade for later.
5. Melt remaining butter in the same skillet over medium heat. Add mushrooms and stir until lightly browned, about 3 minutes.
6. Combine flour and thyme; stir into the mushrooms. Mix chicken broth, sherry, and Dijon mustard together. Gradually add to the skillet, stirring constantly until lightly thickened. Taste and season with salt and pepper if needed.
7. Pour the sauce over the chicken and artichokes. Mix lightly. Drizzle the reserved artichoke marinade over top of the chicken and sauce (use sparingly).
8. Bake in the preheated oven until chicken is no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Garnish with chopped parsley, as desired.
It turns out looking like this:
