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Romantic Chicken with Artichokes and Mushrooms

Reviewed: May 3, 2014
I used to cook this for my previous husband who passed away 5 years ago. I remarried and have not tried this again until tonight. When I asked how he liked it (I used the herbs de Provence, thickened the sauce and added cream - yum!), he said "It's okay". He did not like the taste of the artichokes (canned). He is a Midwestern farm boy and likes plain food. His idea of a spice/ herb is ketchup. I once made coq au vin and he doused it with ketchup. He did the same with my boeuf bourguinon.
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Rosemary-Scented Pork Loin Stuffed With Roasted Garlic, Dried Apricots and Cranberries and Port Wine Pan Sauce

Reviewed: Apr. 12, 2014
I made this tonight with the following changes. I used apple butter because that's what I had on hand. I stuffed the roast with 3 chopped cloves of garlic and 1/8 cup of finely chopped fresh rosemary, 1/4 cup of dried cranberries and 1/4 cup of dried Montmorency cherries. I added cup up potatoes and onions to the pan and roasted everything in a 350 degree oven for 1 1/2 hours.
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