CHICKEN ARTICHOKE HEART DISH
CATEGORIES
INGREDIENTS
- 3 lb. chicken breasts
- 14 oz. can chicken broth
- 14 oz. can artichoke hearts,
- drained
- 6 Tbsp. butter
- 1/4 c. flour
- 1/4 tsp. salt
- 1/8 tsp. pepper
- 1/4 lb. sliced mushrooms
- 3/4 c. half and half
- 1/2 c. Parmesan cheese
- 2 Tbsp. sherry
- 1/2 tsp. rosemary
DIRECTIONS
- Bring broth to a boil, place chicken breasts in it, skin
- side down. Reduce heat to simmer and poach for 15 minutes.
- Remove breasts, reserve one cup of the broth. Bone and skin
- breasts and arrange in casserole with the artichoke hearts.
- Saute the mushrooms in 2 tablespoons butter until tender and
- add to chicken and artichoke hearts. Melt 4 tablespoons butter
- in saucepan, stir in the flour until smooth; add salt and
- pepper. Stir in chicken broth and then the half and half until
- boiling and thickened. Stir in the cheese, sherry and rosemary
- continuing to stir until the cheese is melted and the mixture
- is well blended. Pour sauce over chicken, artichoke hearts and
- mushroom combination and bake uncovered at 350 degrees for 30 minutes.