Ingredients40 m servings
- Sprinkle chicken with herb seasoning. In a medium skillet, heat 3 tablespoons of the reserved marinade. Add chicken and brown 3-4 minutes per side. Drain all but 1 tablespoon of marinade in skillet. Push chicken to one side and stir in flour. Add water, wine and bouillon. Stir until mixture boils and sauce is lightly thickened. Stir in the artichokes and mushrooms. Cover and simmer on very low heat 20 minutes or until the chicken is tender. Sprinkle with parsley. Serve on a bed of rice or noodles.
ReviewsRead all reviews 5
The marinade is from the artichokes. The recipe states to reserve it. The flour states to mix it in w/ the chicken after it is browned and all but one Tbsp of the liquid is discarded. Hope ...
This was not confusing at all and tasted pretty good. I served mine over speghetti noodles.
Confused with the recipe. What 'reserved' marinade are you using and what do you do with the flour?