Recipe by HABERFAMILY
"An excellent taste for chicken - quick and easy to make! Boneless chicken breasts may also be used. My sister gave me this suggestion, and when I tasted the cream sauce she made for the chicken - WOW - I couldn't wait for the whole meal! If there are any ingredients that you don't like, such as mushrooms, or artichoke, simply omit them. It is the sauce that is the stunning aspect - and not the traditional 'canned soup' sauce!! ENJOY!!"
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1 (8 ounce) package
button mushrooms, chopped
bone-in chicken breast halves, skinless
1 (10 ounce) can
artichoke hearts, drained and sliced
1 1/2 cups
grated Parmesan cheese
This was delicious; it's an excellent dish to serve at a dinner party. It's elegant, but not really that hard to make. I will say that the amount of flour called for is WAY too much....I made it as the recipe directed, and it was not a sauce--it was paste. So I tossed out half of it, and then added more half & half and some milk when I ran out of that. I think 3-4 Tbsp. would have been pleny, and you could decrease the butter. Also needs plenty of salt and pepper. Other than that, spectacular!
This was good, but only after I changed it around a little. The recipe calls for WAY too much butter and flour for the roux - 2 T each would be sufficient. Also, I would scale the sauce back a bit, it makes a TON. I didn't poach my chicken, yuck, instead sauted it in butter/oil, removed from pan and tented, then cooked mushrooms, etc. in the same pan (w/some onion), then added butter, flour, chicken stock, half & half artichokes, etc. right to the sauce. Instead of baking the chicken, which would overcook it, I finished it in the skillet. Much easier and yummy.
Yummy--will make again. I did add a bit of fresh lemon juice....it tasted like a local resaurant's chicken!!
This recipe is very tasty. I lightened it up quite a bit by using fat free half and half and reduced fat butter. I also had to use the full amount of the flour, even though I tried to get by with less, based on what some other reviewers posted. Maybe it was because of the reduced fat ingredients I used needing a bit more bulk. Since I had some mixed color bell pepper strips to use up, I sauteed those along with the mushrooms, and threw in some frozen onion bits for good measure, too. I omitted the artichokes, although I will probably use them next time. We're not crazy about rosemary, so that got left out, too.
I have to disagree with the poster who said this recipe was easy. Or, maybe my definition of easy is different. But a recipe that requires the vegetables to be cooked first, then the chicken, then a sauce made separately, then the whole thing baked isn't my idea of "instant". However, I didn't mind too much, because the dish tasted good and it was my day off, so I had the time to devote to this recipe. However, this isn't a dish I'd be able to whip up on most days after work. I served it over egg noodles with steamed asparagus on the side. A really delicious meal. I will make this one again.
This is a delicious chicken recipe that my husband loved! I'm always looking for chicken recipes that aren't boring and this one for sure is a keeper. I sauteed 1 clove garlic and half an onion in 1 tbsp butter, 1 tbsp olive oil. I added the 8oz of chopped mushrooms to this. Instead of just topping the dish with the mushrooms, I mixed in my garlic, onion, mushroom mixture to the cream sauce and then poured it over the chicken. I left out the artichokes as well. The result was a wonderful flavor and a happy family. Thanks Christine!!
Wow, VERY Tasty!
What a great starter recipe!! From others reviews, I added 4 cloves fresh minced garlic, which added wonderful flavor, along with chopped sundried tomatoes, garlic salt, and fresh crushed rosemary. Also substituted 3/4 c milk for some of the half n half and the result was still creamy and delicious. Used boneless skinless chicken breasts and served with angel hair pasta. Delicious!
My family enjoyed this! I used 3 boneless chicken breast and cubed them. Did all in a skillet,no baking. First cooked mushrooms. Removed and cooked chicken chunks for about 5-7 min. Used 1 (14 oz) can broth.There is approximately 1 1/2 cups in can,so that is what I used. Removed chicken to the same bowl as mushrooms.I used all the broth to make my sauce. I used about 1/4 cup flour and mixed it with a little half and half. Bring broth to boil and slowly add flour until desired thickness. I'm not really fond of rosemary so I used thyme leaves in it's place. Once I got sauce ingredients together,I added chiken,mushrooms and artichokes. Cooked to heat through. Make sure you use a non stick pan or else it will stick with all that yummy cheese in it. I served it over linguine pasta. It was so good! The sauce is great! Thanks Christine for sharing this with all of us!
* Percent Daily Values are based on a 2,000 calorie diet.
Outstanding Chicken Dinner
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 697
** Calories from Fat: 433
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