Chicken Raphael

Kathie Carr

By
@kathiecc

This recipe came from my late friend, Roger Hostetler, who was a chef in Monterey, CA, in the 1970's.

It is easy and delicious. And I love artichokes which are featured in this recipe.

NOTE: The mushrooms and artichokes cook down and become a part of the amazing gravy that makes this dish special.


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Comments:

Serves:

4

Prep:

10 Min

Cook:

45 Min

Ingredients

CHICKEN:

1/2 c
all purpose flour
1/2 tsp
salt
1/2 tsp
black pepper, freshly ground
1/4 tsp
rosemary, dried
1/4 tsp
garlic powder
4
boneless, skinless chicken breasts

GRAVY:

1 can(s)
(large sized) artichokes (halved and drained)
1/2 lb
butter
1
juice of 1 lemon
1 can(s)
(large sized) mushrooms, drained
1/4 c
white wine

Directions Step-By-Step

1
Mix flour, salt and pepper, rosemary and garlic powder and place in a large plastic bag. Adjust seasoning to your preference (more or less garlic, etc.). Shake chicken pieces in this bag until well coated.

In a large skillet brown the chicken in butter and cook for approximately 15 minutes. Use medium heat and watch carefully so butter does not burn or over-brown.

Add remaining ingredients. Cover and simmer 30-40 minutes, until tender. Serve on rice, either white rice or rice pilaf.

NOTE: The mushrooms and artichokes cook down and become the delicious gravy which you will want to spoon over chicken, rice, and all.

About this Recipe

Course/Dish: Chicken