Chicken on the Fly (In a Hurry)

Jenny Powers


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!!

★★★★★ 1 vote
20 Min
45 Min


1/2 c
plain bread crumbs
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


1Mix 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.
2Heat the olive oil in a frying pan, saute the chicken until browned (about 10 mins.) Turn it over twice.
3While the chicken is cooking, saute the mushrooms, chardonnay and garlic in the remaining olive oil.
4Remove the chicken from the pan and add the broth to the pan, stirring to remove all food particles from the pan.
5Put 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.
6Cook 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