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Artichoke Chicken Recipe

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This recipe for Artichoke Chicken, by , is from Beans and Cornbread, The Landress Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kathy Landress
Added: Saturday, December 2, 2006


1/4 cup all-purpose flour
1 teaspoon salt
1 teaspoon lemon pepper seasoning
1 teaspoon paprika
4 boneless, skinless chicken breasts
4 tablespoons butter
8 ounces fresh sliced mushrooms
1/3 cup Reisling wine or 3 tablespoons sherry
1/3 cup chicken broth
1 (15-ounce) can artichoke hearts, drained and quartered

Combine flour and seasonings. Coat the chicken with flour mixture. Melt two tablespoons of the butter in a skillet and brown chicken on both sides. Place the chicken in a baking dish and arrange the artichokes around it. Melt the remaining butter in the skillet and saute the mushrooms til golden. Sprinkle a tablespoon of flour over the mushrooms and stir well. Pour broth and reisling or sherry over mushrooms and stir and cook for 3 or 4 minutes.
Pour over the chicken and artichokes and cook at 375 for 30 or 40 minutes.




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