-
-
My review
Outstanding Chicken Dinner
1
HABERFAMILY
"An excellent taste for chicken - quick and easy to make! Boneless chicken breasts may also be used. My sister gave me this suggestion, and when I tasted the cream sauce she made for the chicken - WOW - I couldn't wait for the whole meal! If there are any ingredients that you don't like, such as mushrooms, or artichoke, simply omit them. It is the sauce that is the stunning aspect - and not the traditional 'canned soup' sauce!! ENJOY!!"
Added to shopping list.
Go to shopping list.
Ingredients
50 m servings 697Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat the oven to 325 degrees F (165 degrees C). Melt 2 tablespoons of butter in a large skillet over medium heat. Saute mushrooms in butter until tender. Remove from the skillet, and set aside.
- Place the chicken into the skillet, and pour the broth over it. Cover, and simmer over medium heat for 20 minutes, or until the chicken is cooked through. Reserve 1/2 cup of broth from the pan, and discard or save remaining broth for other uses. Remove the chicken to a 9x13 inch baking dish, and top with artichokes.
- Melt the remaining 1/2 cup of butter in a skillet over medium heat, and whisk in flour until smooth. Gradually stir in the 1/2 cup of reserved broth, and half and half cream. Cook, stirring constantly, until thickened, about 5 minutes. Turn off the heat, and stir in the Parmesan cheese, rosemary, salt and pepper. Pour sauce over the chicken in the baking dish. Place sauteed mushrooms on the top.
- Bake uncovered for 30 minutes in the preheated oven. Let stand for a few minutes before serving to let the sauce thicken.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 139170 Ratings
-
-
-
-
-
Most helpful positive review
2/16/2003
This was delicious; it's an excellent dish to serve at a dinner party. It's elegant, but not really that hard to make. I will say that the amount of flour called for is WAY too much....I made ...
Most helpful critical review
2/21/2007
This was good, but only after I changed it around a little. The recipe calls for WAY too much butter and flour for the roux - 2 T each would be sufficient. Also, I would scale the sauce back a...
Most helpful
Most positive
Least positive
Newest
2/16/2003
This was delicious; it's an excellent dish to serve at a dinner party. It's elegant, but not really that hard to make. I will say that the amount of flour called for is WAY too much....I made ...
2/3/2003
Yummy--will make again. I did add a bit of fresh lemon juice....it tasted like a local resaurant's chicken!!
3/18/2003
This recipe is very tasty. I lightened it up quite a bit by using fat free half and half and reduced fat butter. I also had to use the full amount of the flour, even though I tried to get by wit...
10/26/2004
This is a delicious chicken recipe that my husband loved! I'm always looking for chicken recipes that aren't boring and this one for sure is a keeper. I sauteed 1 clove garlic and half an onio...
3/19/2003
My family enjoyed this! I used 3 boneless chicken breast and cubed them. Did all in a skillet,no baking. First cooked mushrooms. Removed and cooked chicken chunks for about 5-7 min. Used 1 (14 o...
10/28/2005
What a great starter recipe!! From others reviews, I added 4 cloves fresh minced garlic, which added wonderful flavor, along with chopped sundried tomatoes, garlic salt, and fresh crushed rosema...
2/21/2007
This was good, but only after I changed it around a little. The recipe calls for WAY too much butter and flour for the roux - 2 T each would be sufficient. Also, I would scale the sauce back a...
2/20/2006
This was good. The only thing we did not like were the mushrooms. Personal preference for us...they weren't great with the cream sauce and artichokes. Will make again, but omit those. oh and,...