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 This recipe for Sauterned Artichoke Chicken
was submitted by Mildred Fortner, Montgomery, AL.
Sauterned
Artichoke Chicken
- 3 whole broiler-fryer
chicken breasts, halved, boned and skinned
1/2 teaspoon celery salt
1/4 teaspoon lemon pepper
6 tablespoons butter - divided use
1 (16-ounce) can artichoke hearts, drained
1 (10-ounce) package frozen peas and pearl onions
1 pound small whole mushrooms
2 tablespoons chopped green onion, white and green parts included
3 tablespoons all-purpose flour
1/2 teaspoon oregano leaves
1 cup chicken broth
1/2 cup Sauterne wine
1/2 cup plain yogurt
Cherry tomatoes
Lemon twists
Parsley sprigs
- Sprinkle chicken with
celery salt and lemon pepper.
- In frypan, place 4 tablespoons
butter and melt over medium heat. Add chicken and cook, turning,
about 10 minutes or until brown on both sides. Remove chicken
to 3-quart casserole.
- Arrange artichoke hearts
and peas and onions in and around chicken.
- In same fry pan, add remaining
2 tablespoons butter to drippings. Add mushrooms and green onion;
saute about 3 minutes or until tender but not brown. Sprinkle
flour over vegetable mixture and stir in oregano, chicken broth
and wine. Simmer 2 minutes or until smooth and thickened.
- Pour sauce over chicken
and vegetables. Cover and bake in oven at 375°F (190°C)
about 25 minutes, or until fork can be inserted in chicken with
ease.
- Gradually add yogurt,
stirring constantly and heating thoroughly. Serve over rice.
Garnish with cherry tomatoes, lemon twists and parsley sprigs.
Makes 6 servings.
Recipe provided courtesy
of the National Chicken Council. Used with permission.
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