Chicken Raphael

Kathie Carr


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 votes

10 Min
45 Min



  • 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(s)
    (large sized) artichokes (halved and drained)
  • 1/2 lb
  • 1
    juice of 1 lemon
  • 1 can(s)
    (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.

Printable Recipe Card

About Chicken Raphael

Course/Dish: Chicken

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