Chicken and Artichokes Recipe
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 This recipe for Chicken and Artichokes, by Paula Therrell, is from A Taste of the Spirit - Book II,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: Paula Therrell
Added: Friday, October 30, 2009
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 cups cooked chicken, roughly chopped
4 Tbs. butter, divided
2 Tbs. olive oil
1 cup sliced fresh mushrooms
1/2 small onion, diced
1 garlic clove, minced
1/4 cup dry white wine or chicken broth
1/4 cup all-purpose flour
1 1/2 cups milk
2 (14-oz.) cans artichoke hearts, drained and chopped
1/4 cup grated Parmesan cheese
1/2 tsp. salt
1/4 tsp. freshly grated pepper
1 tsp. chopped fresh parsley
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Directions: |
Directions: Heat olive oil and 1 Tbs.butter in a large nonstick skillet over medium heat. Add mushrooms and onion, and saute about 6 minutes. Add garlic, and saute about 2 minutes. Remove mushroom mixture from skillet.
Melt 1 Tbs. butter in the same skillet over medium heat. Add chicken and wine and cook 5 minutes. Return mushroom mixture to skillet, stirring well. Remove skillet from heat.
Melt remaining 2 Tbs. butter in a small saucepan. Whisk in flour until blended and smooth. Gradually whisk in milk, and cook, whisking constantly, 5 minutes or until mixture thickens. Stir in artichokes and next 3 ingredients. Combine chicken mixture and artichoke mixture.
Pour into a baking dish and bake at 300 degrees for 15 minutes or until bubbly. Sprinkle with parsley.
I like to serve this over angel hair pasta.
Serves 4-6
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Number Of
Servings: |
Number Of
Servings:4-6 |
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