Chicken on the Fly

Chicken On The Fly Recipe

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Angie Robinson


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


★★★★★ 1 vote

10 Min
45 Min


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  • 1/2 c
    bread crumbs, dry
  • 2
    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

How to Make Chicken on the Fly


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

Printable Recipe Card

About Chicken on the Fly

Course/Dish: Chicken, Pasta

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