Recipe by MRSCHRISB
"This chicken dish baked with marinated artichoke hearts and mushrooms is so delicious, people will think you spent hours in the kitchen!"
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skinless, boneless chicken breast halves
red cooking wine
1 (4 ounce) can
sliced mushrooms, drained
1 (6.5 ounce) jar
marinated artichoke hearts, undrained
I see a lot of bad reviews on this recipe when they didn't even follow the recipe....sherry and red wine are NOT the same! I found this recipe to have a very well-rounded flavor. The RED WINE (not sherry) did not overwhelm the dish. I was skeptical of using red wine with poultry, but this recipe changed my mind. Excellent recipe for those who have an acquired taste for cooking with wine. On a personal note...if you don't follow the recipe EXACTLY...don't show your ignorance by giving the recipe a bad review.
This is certainly no "magic" chicken. It was basically chicken swimming in alcohol. The taste of the alcohol totally overpowered the chicken, the artichokes and the mushrooms. It might as well be called "Sherry with chicken". I will never make this again. Susan
Good recipe *IF* you follow directions. Use RED WINE, not sherry...use marinated artichoke hearts in a jar, not plain canned artichoke hearts. If you use the marinated kind, and the red wine, it will have seasoning and oil (from the artichoke hearts) and won't be overpoweringly "alcohol-flavored" as it would be if you used sherry instead of the red wine called for. I do suggest using a decent red wine, not "cooking" red wine, which is usually not very good.
Delicious, easy recipe! I fixed w/brown rice and steamed asaragus. Next time, I might add a little fresh garlic for a little extra kick.
I can see how this recipe appeals to those who are looking for a simple and easy way to get dinner on the table fast, but the taste would be so much better with a few modifications and a little more effort. First, never use commercial cooking wine - ever! It's the poorest quality you can buy. Instead, opt for a good quality dry wine (either red or white) you would enjoy drinking tableside. The better the ingredients, the better the outcome. Second, I suggest sauteing seasoned chicken cutlets in a tablespoon or two of olive oil or the artichokes marinade until evenly browned. Then toss in some onion and garlic along with fresh sliced mushrooms and cook until soft. Next, deglaze the pan with the wine, and reduce a bit to cook off the alcohol and thicken the sauce. Then add the artichoke hearts (quartered or roughly chopped), simmer until heated through and the flavors marry. Finally season to taste with salt, pepper, and a little fresh minced thyme and/or parsley. Done in under a half hour and much more magical than dried out baked chicken.
This chicken recipe was delicious. A terrific company dish as well. Make it the day before and just warm it up. Leftovers are great too. Very moist and the taste is superb. Everyone will want the recipe for this easy to make and great tasting chicken dish.
I used red wine ( a Cabernet Sauvignon) AND marinated artichokes and I have to say I did not care for this chicken. It was tasteless, flavorless and completely unappealing to look at. I apologized to my husband and kids several times for even serving it to them. Sorry but if I could give it zero stars I would :(
People! Read and follow directions!! It calls for RED COOKING WINE, not sherry. Those are two totally tasting liquids. Also, use MARINATED, undrained artichoke hearts.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 59
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