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CHICKEN BREASTS WITH ARTICHOKE HEARTS Recipe

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This recipe for CHICKEN BREASTS WITH ARTICHOKE HEARTS, by , is from The Standley Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jan Boettcher
Added: Friday, June 5, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 medium whole chick breasts (halved)
all purpose flour
2 Tbsp. salad oil
2 Tbsp. butter
1 tsp. salt
1/8 tsp. white pepper
3 Tbsp. brandy
2 tsp. lemon juice
1 1/2 c. water
2 chicken flavor bouillon cubes
1 c. sour cream
2 - 9oz. packages frozen artichoke hearts, thawed and well drained

Directions:
Directions:
On waxed paper, coat chicken breasts with 1/4 cup flour. In 12" skillet over medium heat, heat the salad oil and add chicken until lightly browned on all sides. Place chicken in 12"x9" baking dish and set aside. Preheat oven to 350. In a 2 quart saucepan (over low heat), melt butter and stir in 2 tbsp. flour with salt and pepper until smooth. Gradually stir in brandy, lemon juice, water and chicken bouillon; cook, stirring constantly until thickened and smooth. With wire whisk, gradually blend in sour cream and pour mixture over chicken. Cover baking dish tightly with foil and bake chicken 45 minutes. Remove foil from baking dish and add artichoke hearts, cover and return to oven, continue baking another 15 minutes longer or until chicken and artichoke hearts are fork tender.

Personal Notes:
Personal Notes:
This is a dish that is fairly easy to make and is impressive to serve. I made this for Corey and Jodi's great aunt and uncle from Guam the first time I met them and they actually were convinced I was a good cook. Fooled them!

 

 

 

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