Chicken and Artichokes


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

4 to 6 servings


  • 3 pounds skinless, boneless chicken breast halves, cut into bite size pieces

  • 1 teaspoon salt

  • ½ teaspoon freshly ground black pepper

  • 1 teaspoon paprika

  • 4 tablespoons butter

  • ¼ pound fresh mushrooms, sliced

  • 2 tablespoons all-purpose flour

  • 1 cup chicken broth

  • 3 tablespoons sherry

  • ¼ teaspoon dried rosemary

  • 1 (14 ounce) can artichoke hearts, drained


  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.

Nutrition Facts (per serving)

450 Calories
13g Fat
13g Carbs
67g Protein
Nutrition Facts
Servings Per Recipe 5
Calories 450
% Daily Value *
Total Fat 13g 16%
Saturated Fat 7g 34%
Cholesterol 183mg 61%
Sodium 1239mg 54%
Total Carbohydrate 13g 5%
Dietary Fiber 3g 12%
Total Sugars 1g
Protein 67g
Vitamin C 14mg 72%
Calcium 37mg 3%
Iron 3mg 14%
Potassium 793mg 17%

* 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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