Tuesday, August 2, 2011

Creamy Artichoke Chicken

My mouth is watering while I post this. We loved this recipe. I love artichokes and mushrooms so it was a total winner in my eyes. SO filling and so creamy and scrumptious. It's lunch time and that half of a peanut butter and honey sandwhich just didn't cut it. enjoy!
Creamy Artichoke Chicken
Submitted by Mindy/ www.thesisterscafe.com

4 boneless chicken breasts
1 can chicken broth (I used chicken base paste)
1/2lb fresh mushrooms, sliced
2 T butter
1/8 tsp pepper
1/4 tsp salt
1/4 c flour
1/4 c butter
1/2 tsp ground rosemary
2 T cooking sherry (the recipe says you can substitue apple juice)( I did use apple juice)
1 (14oz) can marinated artichoke hearts
1/2 c parmesan cheese
3/4 c half and half
Saute mushrooms in 2 tablespoons butter until golden brown. Set aside. Slice chicken breasts in two. Simmer in chicken broth for 20 minutes. Remove from broth, reserving 3/4 cup broth. Arrange chicken in a large casserole dish. Top with artichokes and mushroom; set aside. melt 1/4 cup butter and stir in flour, salt, pepper, broth and half and half. Cook until thick. blend in cheese, cooking sherry and rosemary. Pour over chicken. Cover and bake at 325 for 30 minutes.

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