Artichoke Chicken

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Chef Extraordinaire
Sep 9, 2004
NoVA, beyond the Beltway
Scrolling thru the chicken recipes for tonight's dinner and saw RayT721's artichoke chicken dish and thought I would give him mine, since he so kindly provided the good dinner we had last night.

1 whole chicken, cut up
(or use several large, boneless chicken breasts)
1 can artichoke hearts (quartered)
1 container sliced mushrooms
1/2 tsp paprika
1 tsp pepper
1/2 tsp salt
2/3 cup chicken broth
2 tbls Holland House brand cooking sherry
1 tbls flour

Slice chicken into 1x2" cubes.
Mix dry spices together in a small bowl.

Coat chicken with salt/pepper/paprika, and brown in frying pan w/butter or whatever you want. Once browned, remove from pan and place in 1.5 Qt. or 9" casserole.

Saute sliced mushrooms in same pan (add extra butter or whatever you used before) for about 5-7 minutes to get each one cooked. Add chicken broth to mushrooms along w/the cooking sherry and sprinkle flour into mixture and mix it up w/a fork.

Arrange artichokes over chicken pieces, then pour the mushrooms and all liquid over the chicken and artichokes. Cover and bake @ 325 degrees for 20-25 minutes. Serve over rice.
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