Angie Robinson Recipe

Chicken on the Fly

By Angie Robinson angieact1

Recipe Rating:
 1 Rating
Prep Time:
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Angie's Story

Yummm was my first comment...I got this from a magazine and have loved it ever since.


1/2 c
bread crumbs, dry
chicken breasts, boneless and skinless
2 Tbsp
olive oil, extra virgin
14 1/2 oz
can chicken broth
10 oz
can white mushrooms
14 1/2 oz
artichoke hearts, quartered
1/2 c
grated parmesan
16 oz
pasta shells, or your favorite
salt and pepper
garlic powder; or minced garlic

Directions Step-By-Step

Mix bread crumbs, salt and pepper in a plastic bag.
Shake the chicken pieces in the bag till coated with bread crumbs.
Heat 2 tbsp. oil in a frying pan. Saute chicken until browned, turning at least twice, about 10 min.
Remove chicken and pour broth into pan. Stir with wooden spoon until brown bits come loose.
Place chicken breasts in a 9X12 in. casserole dish.
add mushrooms and artichokes. pour broth over chicken-it will turn into gravy while cooking.
Bake uncovered at 350 for 45 min. Five min. before removing from oven, sprinkle with parmesan.
A half hour before serving, boil pasta according to package directions.

About this Recipe

Course/Dish: Chicken, Pasta