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Title: Artichoke Chicken
Categories: Poultry, Vegetables, Mushrooms, Herbs
Yield: 8 servings

8 Boned, skinned chicken
- breast halves or thighs (4
- oz ea)
2 tb Butter
12 oz (2 jars) marinated quartered
- artichoke hearts; drained
4 1/2 oz Jar whole mushrooms;
- drained
1/2 c Chopped onion
1/3 c A-P flour
1 1/2 ts Dried rosemary; crushed
3/4 ts Salt
1/4 ts Pepper
2 c Chicken broth
Hot cooked pasta; opt
Minced fresh parsley

In a large skillet, brown chicken in butter. Remove
chicken to an ungreased 13x9-in. baking dish, leaving
drippings in pan. Arrange artichokes and mushrooms on
top of chicken.

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 and vegetables.

Bake, uncovered, @ 350ºF/175ºC about 40 minutes. If
desired, serve with pasta. Sprinkle with parsley.

Ruth Stenson, Santa Ana, California

Makes: 8 servings

RECIPE FROM: https://www.tasteofhome.com

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