Featured Pinch Tips Video
- chicken breasts, halved, boneless and skinless
- 2 Tbsp
- 12 oz
- artichoke hearts, marinated and drained
- 4.5 oz
- mushrooms, drained
- 1/2 c
- onion, chopped
- 1/3 c
- all purpose flour
- 1.5 tsp
- 1 tsp
- 1/4 tsp
- 2 c
- chicken broth
- noodles, cooked
- chopped parsley
1In a skillet, brown chicken in butter. Remove chicken to an ungreased 13 x 9 x 2-inch baking dish; do not drain pan juices.
2Cut the artichokes into quarters. Arrange artichokes and mushrooms on top of chicken; set aside.
3Saute onion in pan juices; blend in flour, rosemary, salt and pepper.
4Add chicken broth; cook until thickened and bubbly.
5Remve from the heat and spoon over chicken.
6Cover and bake at 350 for 50 to 60 minutes or until chicken is tender.
7Place noodles on a serving platter; top with chicken and sauce.
8Sprinkle with parsley.