Thursday, March 06, 2008

I suggest leaving off the barbecue sauce
--Artichoke Chicken

Artichoke Chicken
Taste of Home Grandma’s Favorites Copyright 2006

8 boneless, skinless chicken breast halves
2 tablespoons butter
2 jars (6 ounces each) marinated artichoke hearts, drained
1 jar (4 ½ ounces) whole mushrooms, drained
½ cup chopped onion
1/3 cup all-purpose flour
1 ½ teaspoons dried rosemary
1 teaspoon salt
¼ teaspoon pepper
2 cups chicken broth or 1 cup chicken broth, 1 cup white wine (I used mostly broth with some wine)
Hot cooked noodles
Chopped fresh parsley

In a skillet, brown chicken in butter. Remove chicken to an ungreased 13- n. x 9-in. x 2-in. baking dish; do not drain pan juices. Cut the artichokes into quarters. Arrange artichokes and mushrooms on top of chicken; set aside. Saute onion in pan juices; blend in flour, rosemary, salt and pepper. Add chicken broth; cook until thickened and bubbly. Remove from the heat and spoon over chicken. Cover and bake at 350 deg. for 50-60 minutes or until chicken is tender. My chicken breasts were thin and I only cooked it about 20 minutes in the oven. Place noodles on serving platter; top with chicken and sauce. Sprinkle with parsley.
Yield: 8 servings

I thought this was a tasty recipe but my husband brought out the barbecue sauce. I wouldn't read too much into that since he'll put barbecue sauce on just about anything.

In the recipe's defense, I only made half the sauce since I wasn't using 8 chicken breasts although I did end up with 6 pieces of chicken so it wasn't particularly saucy. I bought the smaller sized bag of breasts from Costco and those breasts were huge! I had to cut them in half. Those in the larger bag I usually buy are extremely thin and I still had two of those left so I needed them all to be the same thickness. I wonder if they've changed them all now. All their frozen chicken breasts are from Purdue. I actually like the thin ones since they cook up so quickly.

I was pleased with my grocery shopping last night. I thought my total was going to be high since I needed a lot of basics (like dishwasher detergent, rinse aid, shampoo, etc) and I threw a lot of extra stuff in my cart but it wasn't expensive stuff so my total was palatable. I got two huge bags of mostly colored peppers for 50 cents/pound which is great for even green peppers in the grocery store. The colored ones are usually around $3.99/lb. They had turkey smoked sausage for $2/package so I grabbed a couple of those.

Blast From The Past: Smoked Sausage Skillet from July 2007. I might use some of that turkey smoked sausage to make that again.

Question of the Day: Do you like artichokes?


Anonymous said...

I love artichokes and this recipe looks great!

ThursdayNext said...

I love love love artichokes! I just prefer them already prepared,either from a restaurant or in a jar for me to work with. :)

Unknown said...'s one of the few things I don't like!

Anonymous said...

I took a spurt of cooking an artichoke and using it as a tv snack, dipping it in mayo. Haven't had that in a long time, though. Other than that, they don't seem to have much taste to me.


Carla said...

I don't eat artichokes often, but I like it in the famous artichoke dip. This would be a great recipe to try to incorporate more artichokes in my menu.

I have a question about your pizza bread you made back in January. I'm new to using a bread machine. What setting did you bake the bread? Basic? And I'm guessing you would put the tomato sauce with the liquids? Mine goes liquids, then dry, then yeast.

The Cookbook Junkie said...


Yes, I added the sauce with the liquid. My machine suggests the same - liquid, dry, then yeast.

I also used the Basic setting.

Carla said...

Ok thank you! I'll let you know how it turns out since I have some pepperoni to use.