Chicken and Artichoke Hearts Recipe
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 This recipe for Chicken and Artichoke Hearts, by Claudia McCullough, is from The Great Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: Claudia McCullough
Added: Sunday, June 21, 2009
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Category: |
Category: |
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Ingredients: |
Ingredients: 8 to 10 chicken breasts & thighs
1-1/2 tsp. salt
1/2 tsp. paprika
4 tbsp. butter or margarine
2 - 4oz. cans of mushrooms
4 tbsp. flour
1 can chicken broth
3 tbsp. sherry wine or white wine
3 - 4oz. cans or 1 - 14oz. can of artichoke hearts
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Directions: |
Directions:Sprinkle chicken with the salt & paprika; brown in 4 tbsp. butter or margarine; after browned put in casserole; arrange the artichoke hearts in the casserole. In frying pan brown the mushrooms, sprinkle 4 tbsp. flour over mushrooms and add 1 can chicken broth and 3 tbsp. sherry wine. Pour over chicken and bake at 375º in covered casserole about 1-1/2 hours or until tender.
ENJOY! |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:30 minutes |
Personal
Notes: |
Personal
Notes: This receipe came from Klamath Falls, Oregon.
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