Scan to open on your phone
Tip: click step to get into cook mode
  1. Preheat the oven to 350°F. In a large skillet, brown the chicken in butter. Transfer the chicken to an ungreased 13x9-inch baking dish, leaving the drippings in the skillet. Arrange the artichokes and mushrooms on top of the chicken. Editor’s Tip: The chicken will still be pink inside, but don’t worry about cooking it through. It will finish cooking in the oven.

  2. Saute the onion in the pan juices until crisp-tender. In a small bowl, combine the flour, rosemary, salt and pepper. Stir the flour mixture into the pan until blended. Add the chicken broth, and bring the mixture to a boil. Cook and stir until thickened and bubbly, about two minutes.

  3. Spoon the sauce over the chicken and vegetables. Bake, uncovered, until a thermometer inserted in the chicken breast reads 165°, about 40 minutes. Sprinkle with parsley just before serving. If desired, serve with pasta. Editor's Tip: To make the flavors really pop, you can finish the dish off with a shaving of fresh Parmesan and a squeeze of lemon juice.

Loading...