Ingredients
4
4 servings
- •4 skinless, boneless chicken breast halves
- •2 cups chicken stock
- •2 cloves garlic, crushed
- •0.5 small onion, finely chopped
- •1 cup white wine
- •1 (8 ounce) package sliced fresh mushrooms
- •1 (10 ounce) can artichoke hearts, drained
- •1 cup heavy cream
- •salt and pepper to taste
Instructions
- Preheat oven to 325 degrees F (165 degrees C).
- Place chicken in a 9x13 inch baking dish. Bake for 25 to 30 minutes, or until chicken is no longer pink and juices run clear.
- While the chicken is baking, place the chicken stock, garlic, and onion in a medium saucepan. Bring to a boil, and cook until liquid is reduced by half. Stir in wine, and continue to cook until reduced and slightly thickened.
- Add the mushrooms and artichokes to the chicken stock mixture. Reduce heat, and simmer until mushrooms are tender. Stir in the heavy cream, and cook, stirring occasionally, until thickened. Season with salt and pepper, and serve over the baked chicken.
Nutritional Facts
Per 4 servings
- Calories: 451
- Carbohydrate: 16g
- Fat: 25g
- Fiber: 4g
- Protein: 30g
- Sugar: 2g
Related Recipes
Chicken Jerusalem I
Chicken, Cheese, and Wine
Garlic Creamed Chicken
Chicken with Heirloom Tomatoes, Artichokes, and Rosemary
Chicken and Artichokes
Olive Chicken II
Chicken Breast with Artichokes and Bacon
Creamy Baked Chicken and Mushrooms
Yummy Chicken
Cream of Jerusalem Artichoke Soup
Chicken and Mushroom Pasta
