Reviewed: Mar. 16, 2009

This was fantastic. Doubled up on sauce-and used half broth and half sherry. Added grated garlic and one-half chopped onion. Didn't have any rosemary-so I used Thyme and italian seasoning. Don't forget the bread-YOU WILL WANT TO DUNK.

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CHELLBURT

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Reviewed: Mar. 13, 2009

Fantastic!!!! Made a smaller amount & only added a pinch of dried garlic. You may want to double the sauce, it is so good.

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Carol

Cooking Level: Expert

Living In: South Lyon, Michigan, USA

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Reviewed: Feb. 16, 2009

Excellent! I made changes b/c of lack of ingredients; no sherry, no paprika. I also took advice from all the other reviews & after pounding my chicken I seasoned it with Penzey's Florida Seasoned Pepper (has lemon peel and other citric). I sauteed the mushrooms in garlic-infused olive oil and 2 pressed garlic cloves. I also added an additional 3/4 cup chicken broth before baking uncovered. Served over angel hair pasta. YUUMMM!

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smatiszik

Cooking Level: Intermediate

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Reviewed: Jan. 20, 2009

This came out greasy and heavy.

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electricpenguin

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Reviewed: Jan. 9, 2009

We absolutely love this recipe. I've made it twice now. I don't change a thing about it and I serve it over spaghetti, either whole wheat or regular and have salad with it or asparagus. The flavors come together in this dish so nicely. I use a really good sherry and I think it makes a difference. Thanks for the recipie, it's a keeper!

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BKBISHOP

Cooking Level: Expert

Living In: Fairfax, Virginia, USA

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Reviewed: Nov. 12, 2008

This was a pretty good recipe! I think next time I will add even more garlic (I read the reviews and added a small amount). I halved the amount of chicken and doubled the amount of sauce & mushrooms, then served over whole grain pasta. We still have enough leftovers for lunch tomorrow too!

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HFAWN

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Reviewed: Nov. 6, 2008

Very good dish. I did double the sauce and served it over lemon garlic rice. The lemon was a good complement to the artichoke and cut the richness a bit. My kids, 6 and 2, cleaned their plates quickly. Kids and husband say it is a "keeper". Thanks!

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psumommy

Cooking Level: Expert

Home Town: Havertown, Pennsylvania, USA

Living In: Frederick, Maryland, USA

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Reviewed: Sep. 3, 2008

Good. Great for company. Can't figure out why 1 tsp. of paprika would make the dish oily. It shouldn't, and doesn't for me. When buying the artichokes, make sure you get ones that aren't marinated.

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mermaid

Cooking Level: Professional

Home Town: Coupeville, Washington, USA

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Reviewed: Jul. 19, 2008

Wow, this recipe was delicious! The chicken was so tender and the artichokes really were complimented by the sherry! My husband ate seconds :)

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DJACOBOS

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Reviewed: May 18, 2008

For some reason, this came out EXTREMELY salty for me. I added brown rice to try and cut it which helped a little, but still very salty. Next time I will omit salt altogether; I think the salt in the broth is plenty. I will also use more wine. I know this recipe has potential, though, so it will definitely get made again!

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Andi

Cooking Level: Intermediate

Living In: Syracuse, New York, USA

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Reviewed: Jan. 5, 2008

My family loved this recipe. To add color, I added a handful of dried cherries to the saute. I also topped with a parmesan bread crumb mixture and removed the foil during the last few minutes of cooking. When I'm short on time, I use the meat from an already cooked deli chicken and canned mushrooms and reduce oven time to 20 minutes.

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Lori

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Reviewed: Nov. 27, 2007

I thought this was a good, simple dinner. I used a can of quartered artichoke hearts. It was good for lunch the next day, too. My kids did not really like it, but I expected that!

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dosvets

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Reviewed: Feb. 15, 2007

This was absolutely amazing!

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sgunelson

Cooking Level: Expert

Living In: Mount Laurel, New Jersey, USA

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Reviewed: Feb. 11, 2007

I read some of the comments and added minced garlic to the mushroom, but still the overall dish was bland. Not bad after I sprinkled on some Jane's crazy mixed up salt seasoning. But this recipe needs more tinkering

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SMGRUHLKE

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Reviewed: Feb. 11, 2007

LOVED IT !!!!!!

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Netta Lou

Cooking Level: Intermediate

Living In: Salem, Massachusetts, USA

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Reviewed: Jan. 28, 2007

This came out nice. Used garlic as suggested in reviews and only cooked it half the time suggested. Mistakenly used the marinade for artichokes but served the sauce as gravy. Thanks!

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Carolyn

Cooking Level: Intermediate

Living In: Blairstown, New Jersey, USA

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Reviewed: Nov. 8, 2006

I made some alterations to this recipe. We typically don't keep alcohol around so I replaced the sherry with buttermilk in the mushroom saute, to which I also added onions. I kept the chicken as whole breasts instead of cutting into bitesize pieces (the servings were prettier) and it was kept very moist. My changes worked well but I probably will try a different artichoke chic recipe next time. Something was just missing in this one...

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mommymeggy

Cooking Level: Intermediate

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Reviewed: Sep. 6, 2006

Sorry, but none of us cared for this one. I did as the below reviewer and just simmered on the stove top. It was one of the most bland dishes I've ever made. Are the artichokes supposed to be marinated? It was edible, but won't make again.

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Kim H

Cooking Level: Intermediate

Home Town: Troy, Michigan, USA

Living In: Plano, Texas, USA

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Reviewed: Mar. 30, 2006

This was very easy to make and tasted nicely. Not sure why the recipe would have this in the oven for 40 minutes?? After browning the chicken, I added garlic to pan (as others have done) then followed recipe until the baking in the oven -- after the mushrooms & sauce were done, I returned chicken to pan, added the artichokes (I used only artichoke bottoms rather than hearts since hearts can have chewy leaves that are hard to eat), then covered & simmered for a few minutes. Turned out wonderfully without baking. Served over brown rice. A very brown-looking dish but tasty. Thanks!

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MILLIESMOM

Cooking Level: Intermediate

Home Town: Stilwell, Kansas, USA

Living In: Leawood, Kansas, USA

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Reviewed: Jan. 24, 2006

I used a lot more mushrooms and more artichokes in this recipe and only a little olive oil to brown the chicken. The dish wasn't very pretty to look at, but is tasted very good. I served this over brown rice and it was very filling.

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