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


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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
boneless, skinless chicken breasts


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

How to Make Chicken Raphael


  • 1Mix 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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