Thursday, July 10, 2014

Artichoke Chicken

4 chicken skinless/boneless breast halves
4 tablespoons butter
8 ounces sliced fresh mushrooms
1 small can of slice olives drained
1 jar  (about 14 ounces) marinated artichokes, drained
2 tablespoons all-purpose flour
1 1/2 cups chicken broth

 In a large skillet, brown chicken lightly in the butter.

Transfer the chicken into a  deep baking dish.

Add mushrooms and olives to skillet and saute for 1-2 minutes, until lightly browned remove from stove and and pour over the chicken pieces.

Pour drained artichoke hearts over the chicken pieces.

Add flour to the remaining butter and stir to blend, Add broth and cook until thickened, pour over chicken.

 Bake the casserole at 350 degrees for about 40-50 minutes. 

Copyright@ Maria A. Piccirillo

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