- 2 tablespoons unsalted butter
- 1 (8 ounce) package button mushrooms, chopped
- 2 cups chicken broth
- 4 bone-in chicken breast halves, skinless
- 1 (10 ounce) can artichoke hearts, drained and sliced
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 1 1/2 cups half-and-half cream
- 1 cup grated Parmesan cheese
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 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.
05/22/2018
recipepes.com
Outstanding Chicken Dinner, recipe
PT15M
PT1H
5
455 calories
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