"Those who forget the pasta are condemned to reheat it."--Unknown

Chicken and Artichokes Recipe

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This recipe for Chicken and Artichokes, by , 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.

Paula Therrell
Added: Friday, October 30, 2009


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

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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