Artichoke Chicken

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Title: Artichoke Chicken
Yield: 4 Servings
Categories: Poultry


3 lb Chicken breasts
1 Onion; finely chopped
2 Cloves garlic; finely
1/4 lb Mushroom; sliced
2 tb Flour
1 ts Salt
1/2 ts Paprika
1/4 ts Rosemary
1/2 c Chicken broth
1/4 c Sherry
1 cn Artichoke hearts; drained

From: (Richardson)

Date: 10 Feb 1996 02:34:53 GMT
You literally cannot go wrong with a clay pot...just about everything you
toss in there will come out moist and delicious. I prefer the "unglazed"
versions, because I think the hold more moisture, but try these two recipes
for starters...

Place mushrooms, onion, and garlic in cooker. Coat chicken pieces with
mixture of flour, salt, paprika, and rosemary. Arrange chicken over
vegetables, and pour in the broth and sherry. Bake at 450 degrees for one
hour. Stir in artichoke hearts, and bake uncovered for 10 minutes.



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