Real Recipes From Real Home Cooks ®

chicken raphael

(2 ratings)
Recipe by
Kathie Carr
North Liberty, IN

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.

(2 ratings)
yield 4 serving(s)
prep time 10 Min
cook time 45 Min

Ingredients For chicken raphael

  • 1/2 c
    all purpose flour
  • 1/2 tsp
  • 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
    (large sized) artichokes (halved and drained)
  • 1/2 lb
  • 1
    juice of 1 lemon
  • 1 can
    (large sized) mushrooms, drained
  • 1/4 c
    white wine

How To Make chicken raphael

  • 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.

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