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Recipe
Chicken Artichoke Supreme Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2351g | |
| Calories 2906 | |
| Calories from Fat 1862 | 64% |
| Total Fat 211.85g | 265% |
| Saturated Fat 85.02g | 340% |
| Trans Fat 1.0g | |
| Cholesterol 778mg | 259% |
| Sodium 4937mg | 206% |
| Potassium 4011mg | 115% |
| Total Carbs 51.4g | 14% |
| Dietary Fiber 20.5g | 68% |
| Sugars 14.72g | 10% |
| Protein 198.65g | 318% |
Ingredients Convert Measures
- 6 tbsp. butter
- 6 whole chicken breasts, skinned, deboned & halved
- Salt
- Pepper
- Paprika
- 1/4 c. minced green onion
- 1 pound mushrooms, sliced
- Wondra flour or possibly gravy flour
- 1 1/3 c. chicken broth
- 1/4 c. white wine
- 1/4 c. dry sherry
- 3/4 to 1 teaspoon rosemary
- 2 to 3 cans artichoke hearts
- 1 can pitted ripe olives, sliced
- 1/2 c. lowfat sour cream
- Garlic pwdr
- Slivered almonds
Directions
- In a large frying pan, heat butter. Sprinkle chicken with salt, pepper and paprika. Brown chicken on all sides; remove and place in large serving casserole.
- Using same skillet, saute/fry onions and mushrooms till tender. Add in to chicken. To liquid in bottom of skillet, stir in Wondra flour and more butter if necessary to make a roux. Add in chicken broth a little at a time. Stir over low heat. Keep adding broth, wine, sherry and rosemary. Cook till thickened to the consistency of gravy.
- Slice artichoke hearts in thirds and layer over chicken breasts. Then add in sliced olives over artichokes. Just before pouring sauce over chicken, add in 1/2 c. lowfat sour cream and garlic. Blend and pour over casserole. Top with almonds and paprika. Bake uncovered at 350 degrees for 1 hour. This can be made ahead, refrigerated and then reheated. Yield: 8 to 10 servings.
