Thursday, March 27, 2014

Artichoke Chicken

What's that you say?  You're disappointed that I didn't have a snazzy name for this blog entry?  Listen...if you only knew the week I've had...

So, Artichoke Chicken it is.  And delicious it is.  And also, easy it is.  Make or make not, there is no try.




Heat your oven to 350 degrees. Get out a baking pan or casserole dish and a large skillet.

Grab some boneless chicken breasts.  I made 4, you can do up to 8 easily.

Melt a couple of tablespoons of butter in the skillet and brown the chicken on both sides.  You may need to do this in batches, depending on how much chicken you make and the size of your pan.


While the chicken is browning, dice up and onion.  Pretty small on the dicing.

After the chicken browns, remove it to the baking dish.

Saute the onion in the pan juices.


Drain some marinated artichoke hearts and put them on top of the chicken.  You could also slice up some mushrooms and throw them on top for a nice, earthy tone.


Take 1/3 cup flour and sprinkle it over the onions, give it a good stir.  Add in some dried or fresh chopped rosemary, plus a little salt and pepper.


Grab a whisk, and whisk in about a cup each of chicken broth and white wine.  You could do 2 cups broth, if you'd like.  I don't think that 2 cups of wine would work as well.  But drinking a glass of it on the side couldn't hurt.  Keep whisking until the sauce thickens up well.


Remove the sauce from the heat.  Pour it over the chicken and veg.


Cover and bake for about an hour, until chicken is tender.

Serve with something to soak up the sauce.  My favorite is a tie between a good crusty bread and lemon pepper pasta.  Something about the zing in the lemon pepper pasta really takes it up a notch, but the crusty bread makes it feel so homey and comforting...I can't choose.  Try them both.