Benjamin W. Herila
Chicken and Artichokes
Makes about 4-6 servings.
|2 lbs.||boneless chicken breast (cubed)|
|~14 oz.||artichoke hearts (quartered; possibly canned)|
|1 cup||dry white wine|
|1 lb.||crimini mushrooms|
|salt and pepper|
Cut chicken breast halves (boned) into pieces. Toss in a mixture of flour, salt & pepper. Shake off excess flour.
Put olive oil and butter in skillet with 2 cloves minced garlic (or more!). Heat well & brown chicken in batches. Add butter/oil as necessary. Put chicken in casserole.
In leftover oil, add 1 cup dry white wine & the artichoke hearts cut into bite size chunks.
Saute ½ lb mushorroms – sliced thick – in butter & add to artichoke mix. Stir it all into the chicken in casserole.
Bake covered at 350 for 25-30 minutes. Remove cover & bake another 5 minutes.
- Best if prepared ahead of time for flavors to mix. Then bake. It may take longer if you start with a cold mixture.
- These ingredient amounts are proportional – I usually at least double it
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