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Chicken with Mushrooms and Artichokes Recipe

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This recipe for Chicken with Mushrooms and Artichokes, by , is from The Hart Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kimberlee Roth
Added: Sunday, October 1, 2006

Category:
Category:

Ingredients:  
Ingredients:  
4 skinless boneless chicken breasts
2 c chicken broth
2 cloves garlic, crushed
small onion, finely chopped
1 c dry white wine
8 oz pkg sliced fresh mushrooms
10 oz can artichoke hearts, drained
1 c heavy cream
Salt and pepper to taste



I recommend a dash of sherry to make it a richer flavor.

Directions:
Directions:
Preheat oven to 325. Place chicken in a lightly buttered 9"x13" pan. Bake for 25 to 30 minutes or until chicken is no longer pink and juices run clear. While the chicken is cooking, combine broth, garlic, and onion in a saucepan. Bring to a boil and cook until liquid is reduced by half. Stir in wine, and sherry and continue to cook until reduced and slightly thickened. Stir in mushrooms and artichokes. Reduce heat and simmer until mushrooms are tender. Stir in heavy cream and season with salt and pepper. Serve over the baked chicken.

 

 

 

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