Select a size: | | | |
| Prep Time Cook Time |
Servings 8 | Difficulty Intermediate |
Ingredients
- 8 whole Boneless, Skinless Chicken Breast Halves
- 2 Tablespoons Butter Or Margarine
- 2 jars Artichoke Hearts (6oz. Each Jar) Drained
- 1 jar Whole Mushrooms, Drained
- ½ cups Chopped Onion
- ⅓ cups All-purpose Flour
- 1-½ teaspoon Dried Rosemary
- 1 teaspoon Salt
- ¼ teaspoons Pepper
- 2 cups Chicken Broth Or (1 C. Dry White Wine And 1 C. Chicken Broth
- 12 ounces, weight Dry Egg Noodles, Cooked According To Package Directions
- 1 sprig Chopped Fresh Parsley
Preparation Instructions
1. In a skillet, brown chicken breasts in butter. Remove chicken to ungreased 13x9x2 pan or baking dish. Do not drain pan juices.
2. Cut the artichokes into quarters, then arrange artichokes and mushrooms on top of chicken. Set aside. Saute onion in pan juices just until translucent; blend in flour, rosemary, salt and pepper.
3. Add chicken broth and cook until thick and bubbly. Remove from heat and spoon over chicken. Cover and bake 50-60 minutes at 350 F until chicken is tender.
4. Place noodles on serving platter, top with chicken and sauce. Sprinkle with parsley. Serves 8.
