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Artichoke Chicken

Rosemary, mushrooms and artichokes combine to give this chicken a wonderful, savory flavor. I've served this healthy canned vegetable recipe for a large group by doubling the batch. It's always a big hit with everyone—especially my family! —Ruth Stenson, Santa Ana, California
  • Total Time
    Prep: 15 min. Bake: 40 min.
  • Makes
    8 servings

Ingredients

  • 8 boneless skinless chicken breast halves (4 ounces each)
  • 2 tablespoons butter
  • 2 jars (6 ounces each) marinated quartered artichoke hearts, drained
  • 1 jar (4-1/2 ounces) whole mushrooms, drained
  • 1/2 cup chopped onion
  • 1/3 cup all-purpose flour
  • 1-1/2 teaspoons dried rosemary, crushed
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups chicken broth or 1 cup broth and 1 cup dry white wine
  • Hot cooked noodles
  • Minced fresh parsley

Directions

  • In a large skillet, brown chicken in butter. Remove chicken to an ungreased 13x9-in. baking dish. Arrange artichokes and mushrooms on top of chicken; set aside.
  • Saute onion in pan juices until crisp-tender. Combine the flour, rosemary, salt and pepper. Stir into pan until blended. Add chicken broth. Bring to a boil; cook and stir until thickened and bubbly, about 2 minutes. Spoon over chicken.
  • Bake, uncovered, at 350° until a thermometer inserted in the chicken reads 165°, about 40 minutes. Serve with noodles and sprinkle with parsley.
    Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in the chicken to read 165°.
Nutrition Facts
1 serving: 232 calories, 9g fat (3g saturated fat), 81mg cholesterol, 752mg sodium, 7g carbohydrate (1g sugars, 1g fiber), 28g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 fat, 1/2 starch.