Chicken on the Fly (In a Hurry)

Jenny Powers

By
@JennyPowers

This is good for a dinner party or anytime. The artichokes and mushrooms make it elegant enough for company or anytime. Double the recipe for company. Enjoy!!


Featured Pinch Tips Video

Comments:

Serves:

4

Prep:

20 Min

Cook:

45 Min

Method:

Bake

Ingredients

1/2 c
plain bread crumbs
4
boneless chicken breasts, cut in half from the side
3 Tbsp
olive oil
1 can(s)
low sodium, fat free chicken broth
8 oz
fresh mushrooms
1 can(s)
marinated artichokes, quartered and drained
1/2 c
fresh grated parmesan cheese
1 box
angel hair pasta
salt and pepper to taste
2 clove
garlic, minced
1/4 c
dry chardonnay

Directions Step-By-Step

1
Mix up the bread crumbs with salt and paper in a plastic bag. Cut the chicken in half from the side and remove any fat, shake to coat in the plastic bag.
2
Heat the olive oil in a frying pan, saute the chicken until browned (about 10 mins.) Turn it over twice.
3
While the chicken is cooking, saute the mushrooms, chardonnay and garlic in the remaining olive oil.
4
Remove the chicken from the pan and add the broth to the pan, stirring to remove all food particles from the pan.
5
Put the chicken into a 9x12 baking pan, add the mushrooms and drained artichokes. Pour the broth over the chicken, it will turn into gravy while baking.

The last 5 minutes of cooking, sprinkle the parmesan cheese over the chicken.
6
Cook the pasta according to the directions and serve with the chicken over each serving, spooning some of the gravy over the pasta.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #mushrooms, #artichokes