Reviewed: Jan. 18, 2006

The sauce had a nice flavor but next time I will double it. Only changes, I used Enova oil instead of butter and corn starch instead of flour (to make South Beach Diet friendly). Whole family enjoyed and they don't even like artichokes!

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MOMOFAKA

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Reviewed: Nov. 22, 2005

Not bad. Tasted just fine as-is. Of course, I love artichokes in just about everything. Good recipe.

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menasheep

Cooking Level: Intermediate

Home Town: Evening Shade, Arkansas, USA

Living In: Jonesboro, Arkansas, USA

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Reviewed: Nov. 21, 2005

I thought this was pretty good, with a few adjustments. First of all, i used canned mushrooms because I didn't have fresh on hand. That seemed to work ok. Second, I added minced garlic before cooking the mushrooms in the drippings. Third, I added a little lemon juice to the finished product before serving to add a little zing. Turned out good. Would make it again.

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K10HO

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Reviewed: Oct. 27, 2005

I did not like this recipe. Perhaps it was the brand of artichokes I used, but they gave the sauce a really bitter taste that I didn't like at all! I also don't think the paprika went very well with the flavors of the sauce. I might try it again leaving out the artichokes and paprika and perhaps replacing the sherry with dry white wine, as the chicken itself tasted ok.

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donut1130

Cooking Level: Intermediate

Home Town: Gaithersburg, Maryland, USA

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Reviewed: Oct. 26, 2005

MMMMM THIS WAS SO GOOD! Other reviewers used garlic so I took up on that and it was a great addition, also I cooked it in the crock pot for 2 hours and WOW yummy it made the chicken so tender. Another person said they didn't like the was the paprika made the sauce look oily, my suggestion is to use a slotted spoon when dishing it up and then you get just the right amount of sauce without the oily look.

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Brandon and Rachel

Cooking Level: Expert

Home Town: Waldport, Oregon, USA

Living In: Happy Valley, Oregon, USA

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Reviewed: Oct. 24, 2005

One of the best chicken recipes we've tried. It's not very difficult to make and it's delicious.

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BRANANDJEN

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Reviewed: Oct. 10, 2005

I loved this recipe. Will definitely make it again. I used a half pound of mushrooms instead of a quarter, and fileted the chicken breasts instead of cutting them up. I also did not cook for the full 40 minutes. Baked covered for about 25-30 minutes and then uncovered for only about 5 minutes. So delicious.

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LLJOST

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Christiansted, Saint Croix, U. S. Virgin Islands

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Reviewed: Sep. 10, 2005

This was a good chicken dish. I used whole boneless skinless chicken breasts and followed another reviewer's advise by adding garlic powder to the chicken and I doubled the sauce ingredients and added parsley and less rosemary. I served it over brown rice and my husband really liked it.thanks Christine.

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Chef Mom R.D.

Cooking Level: Expert

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Reviewed: Aug. 9, 2005

everyone in my family enjoyed this recipe..I am a total artichoke lover but everyone else is not.. but no one seemed to mind them in this recipe. I did slightly alter it by using a white merlot instead of Sherry and I also butterflied the chicken as apposed to chunks. The gravy it made was excellent and plenty enough for potatoes, couscous or rice. I will be sure to make this one again, so I can have my artichokes and everyone will still actually eat them!

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BLONDE1INMAINE

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Reviewed: Jun. 10, 2005

The flavor of this dish was excellent. The chicken was moist but not very tender, and I used pretty large pieces of chicken breast. I think next time I will start checking the temp of the chicken at 25 minutes to try to avoid overcooking it. I will definitely make this again! I served it with angelhair pasta and green beans. Thanks for the recipe!

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ApplePieSF

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Reviewed: May 25, 2005

This was absolutely great! I wouldn't change a thing about it. This may have been the yummiest dish I've ever made. It tasted like something right out of a fancy restaurant.

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FOSTERKR

Cooking Level: Intermediate

Home Town: South Lyon, Michigan, USA

Living In: Eagle Pass, Texas, USA

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Reviewed: May 24, 2005

This was a very good dish! It had lots of flavor and even looked pretty in the glass dish I cooked it in. My husband does not like artichokes so I made it with lots of extra mushrooms and he loved it and it turned out great. Thanks for sharing a great recipe!

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BROOKIEMR

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Reviewed: Feb. 16, 2005

My family loves this recipe. I have made it a number of times already and passed it along. Thanks!

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KPURPLEFAN

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Reviewed: Jan. 27, 2005

A tangy, delicious, easy dish that you will love! I added some white wine and garlic to the mix and it turned out great.

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KUL567

Cooking Level: Expert

Home Town: Rome, Lazio, Italy

Living In: Tempe, Arizona, USA

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Reviewed: Jan. 12, 2005

very tasty, but chicken came out a little tough

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MRSCPAGE

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Reviewed: Sep. 11, 2004

Fantastic Recipe. Easy to make and very impressive. I served it along side with some coconut rice. My guests loved it. Highly Recommend, although I did add some more mushrooms than the recipe called for. That made is extra special. Enjoy!

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CHRISTY191

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Reviewed: Jun. 28, 2004

it was really good, but everyone at the table agreed it should have had more of a cream sauce. Will make again! Yum!

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QUADCHICK

Cooking Level: Expert

Living In: Auburn, California, USA

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Reviewed: Jun. 4, 2004

This was tasty, but not on the top of my list of chicken recipes. One objection is the cost of the artichoke hearts...$4.50 for a can of 5 hearts is a little too much for my blood.

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CARMELCORNR

Cooking Level: Intermediate

Home Town: Whittier, California, USA

Living In: Cypress, California, USA

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Reviewed: May 25, 2004

Not bad but not a favorite.

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burnscreek

Cooking Level: Intermediate

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Reviewed: May 10, 2004

This is very tasty, and is served best with thin pasta in any kind of paprika herb seasoning

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EIA4ERIN

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