chicken raphael
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.
prep time
10 Min
cook time
45 Min
method
---
yield
4 serving(s)
Ingredients
- CHICKEN:
- 1/2 cup all purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1/4 teaspoon rosemary, dried
- 1/4 teaspoon garlic powder
- 4 - boneless, skinless chicken breasts
- GRAVY:
- 1 can (large sized) artichokes (halved and drained)
- 1/2 pound butter
- 1 - juice of 1 lemon
- 1 can (large sized) mushrooms, drained
- 1/4 cup white wine
How To Make chicken raphael
-
Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Category:
Chicken
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