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Artichoke Chicken Recipe

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This recipe for Artichoke Chicken, by , is from The Logan 12th Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Brook Egbert
Added: Wednesday, September 16, 2009


1/2 lb mushrooms, sliced
2 Tbsp butter
1 can 14 oz. chicken broth
4 chicken breasts
1 can 14 oz. artichoke hearts (drained)
1/4 cup butter or margarine
1/4 cup flour
1/4 tsp salt
1/8 tsp pepper
3/4 cup light cream (1/2 & 1/2)
1/2 cup Parmesan cheese
1/2 tsp dried rosemary

Saute mushrooms in 2 Tbsp butter until golden brown, then put aside. Put chicken in simmering chicken broth in a single layer, cover and cook for 20 min. Remove broth and save 3/4 cup broth. Arrange chicken slightly overlapping on 8 x 12 baking dish. Put chicken on bottom, top with artichokes. Put aside. Sauce:
Melt 1/4 cup butter, stir in flour, salt and pepper until smooth. Gradually stir in 3/4 cup broth and 3/4 cup cream. Cook and stir until boils and thickens, then add cheese and rosemary and stir. Pour mixture over artichokes. Sprinkle mushrooms on top. Bake 325 for 30 min.




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