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Nutrition Facts

Serving Size 1 (550g)

Recipe makes 8 servings

Calories 916
Calories from Fat 558 (60%)
Amount Per Serving %DV
Total Fat 62.0g 95%
Saturated Fat 20.7g 103%
Monounsaturated Fat 24.5g
Polyunsaturated Fat 11.8g
Trans Fat 0.0g
Cholesterol 266mg 88%
Sodium 601mg 25%
Potassium 1056mg 30%
Total Carbohydrate 12.5g 4%
Dietary Fiber 3.1g 12%
Sugars 1.7g
Protein 61.4g 122%

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Sherried Artichoke Chicken

Recipe #284885 | 1½ hours | 1 hour prep | add private note
(1) RATE IT NOW Print Recipe

By: MonicaJanet
Feb 7, 2008

I got this from my mother. I remember her making this back in the 70s. This was very popular so she would make it in large batches and would marinate the chicken sometimes but it is not necessary NOTES: 1. I did not use the salt, pepper and paprika. 2. I did not have a casserole dish that size so I used a 13X9 baking pan. 3. I cut the artichoke hearts in half. 4. I did not use any shallots or green onions. 5. I did not cover it so I baked it longer (60 minutes). 6. I used 3 cups broth and 1 cup sherry because the meat was spread out, but if you use the casserole dish then follow the recipe. 7. I used a pound of mushrooms because I really like them. 8. I have also made this with skinless, boneless breasts

SERVES 8 (change servings and units)

Ingredients

Directions

  1. 1
    Melt 4 tablespoons of the butter in a heavy skillet.
  2. 2
    Sprinkle chicken with salt, pepper and paprika.
  3. 3
    Brown the chicken pieces in skillet.
  4. 4
    Remove chicken to a 1&1/2 quart casserole dish.
  5. 5
    Place artichoke hearts among the chicken parts.
  6. 6
    Add the remaining butter to the skillet.
  7. 7
    Add the shallots and mushrooms to the skillet and cook about 5 minutes.
  8. 8
    Sprinkle with the flour.
  9. 9
    Stirring constantly, add the chicken broth and sherry to the skillet.
  10. 10
    Cook for a few minutes to combine.
  11. 11
    Pour sauce over chicken and artichokes, cover and heat at 350 degrees F for about 30 minutes.

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From: NurseJaney

On Feb 9, 2008

Had all the ingredients, using 4 skinless, boneless LARGE breasts, cut in half. I used full amounts of other ingredients, but 3 shallots (we love them!). Kind of trashed the kitchen by the time I got the casserole ready, but cleaned up before they were done. Since some of the breasts were quite thick, I let them go 40 minutes, and all were done, juicy, and tasty - PLUS, I have another meal ready ! Thanks MonicaJ, for a new chicky prep.

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