Thursday, March 30, 2006

Sing Artichoke Chicken - Our new favorite

We're big fans of artichokes and I've been looking for a good artichoke chicken recipe. I found a good starting point on RecipeSource. I made it and it was pretty good, but seemed to be missing something - it just wasn't quite "there". On my next visit to the grocery store, I bought a bag of frozen artichokes (not marinated, just fresh frozen), started to improvise...
This is what I came up with - Our new favorite.

Sing Artichoke Chicken
8 skinless boneless chicken breast halves
2 tablespoons butter
16 ounces Fresh frozen artichoke hearts, thawed
4 1/2 ounces fresh sliced mushrooms
4 Tablespoons Olive oil
1/2 teaspoon dried basil
1/2 teaspoon oregano
1/4 teaspoon crushed red pepper flakes
2 teaspoons lemon juice
1/2 cup onion, chopped
1/3 cup all-purpose flour
1 1/2 teaspoons dried rosemary
1 teaspoon salt
1/4 teaspoon pepper
1 cup broth
1 cup dry white wine
cooked wide egg noodles
fresh parsley, chopped

In a stainless or ceramic bowl, combine the artichoke hearts, Olive oil, basil, oregano, red pepper, and lemon juice and mix it well. add the mushrooms and toss again. Let this sit for an hour or more, stirring it about occasionally.
In a skillet, brown the chicken in the butter.
Remove the chicken to an ungreased 13x9x2-inch baking dish. Do not drain pan juices.
Arrange artichokes and mushrooms on top of chicken and it set aside.
Saute the onion in pan juices. Blend in the flour, rosemary, salt and pepper.
Add the chicken broth and wine and cook until thickened and bubbly.
Remove the sauce from the heat and spoon it over chicken.
Cover tightly with foil and bake at 350 degrees F for 50 to 60 minutes or until chicken is tender.
Place noodles on a serving platter and top with the chicken and sauce.
Sprinkle with parsley to garnish.

I like to start the artichokes marinating the morning I plan to make this or even the day before.


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