"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Chicken and Artichoke Hearts Recipe

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This recipe for Chicken and Artichoke Hearts, by , is from Family Recipes To Remember, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nancy Alvord
Added: Monday, February 2, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 large chopped Onion, 4 chicken Breasts skinless, 1 cube Butter, 2 1/2 tsp. Paprika, 4 T. Flour, 1/2 cup Chicken Broth, 3/4 cup Sour Cream, 1 cup White Wine, 1 can regular Artichoke Hearts, 5 slices crisp Bacon crumbled, Slivered Almonds, Salt & Pepper

Directions:
Directions:
Heat butter in fry pan. Sprinkle chicken with salt. Brown chicken in butter. Remove chicken from pan. Saute onion and paprika in remaining butter, Stir in flour. Add chicken stock, stirring until mixture boils and thickens. Add sour cream and wine. Simmer lightly. Place chicken and drained artichokes in dish or casserole. Top with sauce. Cover. Bake at 350 for 1 hour. Top with bacon and almonds before serving.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
Given to me by Joann Mussleman when I worked at the grocery store for her. Really good!

 

 

 

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