Chicken and Artichokes

Chicken and Artichokes

72
CHRISTYJ 104

"Baked chicken with artichokes, mushrooms and a sherry glaze. A unique combination AND a scrumptious dish."
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Ingredients

servings 450 cals
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Original recipe yields 5 servings

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Nutrition

  • Calories:
  • 450 kcal
  • 23%
  • Fat:
  • 12.8 g
  • 20%
  • Carbs:
  • 13.4g
  • 4%
  • Protein:
  • 67 g
  • 134%
  • Cholesterol:
  • 183 mg
  • 61%
  • Sodium:
  • 1239 mg
  • 50%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Sprinkle chicken with salt, pepper and paprika to taste. Melt butter or margarine in heavy skillet and brown chicken on all sides. Remove to covered 9x13 inch casserole.
  3. Add mushrooms to pan drippings and saute. Add flour and gradually add stock or broth and sherry. Season with rosemary; deglaze skillet.
  4. Arrange artichoke hearts among the chicken pieces and pour sauce over all. Cover and bake at 375 degrees F (190 degrees C) for 40 minutes or until tender.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

72
  1. 95 Ratings

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Most helpful positive review

This is a family favorite. I modify the recipe slightly by adding a clove of garlic and omitting the butter. I prefer to saute the chicken for a few minutes first, then place all ingredients in ...

Most helpful critical review

Did not have any flavor!

This is a family favorite. I modify the recipe slightly by adding a clove of garlic and omitting the butter. I prefer to saute the chicken for a few minutes first, then place all ingredients in ...

This recipe was very good. I used whole boneless chicken breasts instead of cutting them up. I also added onion and garlic during the sautee process. Good served with mashed potatoes.

This was delicious! I used boneless skinless thighs instead (personal preference), left them whole, added 3 cloves crushed garlic into the mushrooms, and doubled up on the sliced mushrooms and a...

Wonderful! This will become a regular meal for us. The chicken is very tender, the sauce is tasty (I used half stock and half sherry) and one of the easiest meals I have ever made. Highly recomm...

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 ...

I have tried hard to like rosemary, really I have, but to me it tastes the way Pinesol smells. So instead of chopping it up where I might have to bite into a piece of it, I just placed half a s...

This chicken and artichoke casserole has been a favorite in my family for about 35 years. I usually make twice as much sauce and serve it over rice. It's still a hit at potlucks, etc.

This recipe was great! Chicken is tender, and mushrooms, artichoke hearts and sherry delicious. I followed an earlier suggestion to use half sherry/half stock which gave it extra flavor. Next ...

Excellent recipe. This is very tasty and easy as well. I added a tad more Sherry for flavor, but I like to cook with wines a lot. A definite rotation in our house. Thank you!