Recipe – Aunt Ruby’s Artichoke Chicken

May 16th, 2006


Chicken pieces-mixed legs thighs and breasts
Salt, pepper, paprika
6 T Butter
1 16oz jar marinated artichoke hearts, drained
3 T chopped green onion
¼ pound sliced fresh mushrooms
2 T flour
¼ c. Sherry
1½ tsp rosemary
2/3 c. chicken broth

Preparation Directions:

Sprinkle chicken generously with salt, pepper and paprika, brown in 4 T. butter.  Transfer to a casserole dish.  Pour on artichoke hearts.  Add remaining butter to the drippings in the skillet.  Add sliced mushrooms, green onions and saute until tender.  Sprinkle flour over mushrooms.  Stir in chicken broth, sherry and rosemary.  Pour over chicken.

Cover with foil and bake at 375 degrees for 40 minutes or until tender. Serve with brown rice or egg noodles.

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