Company Chicken 'n Artichokes |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 12 |
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One of my favorite make-ahead dishes that serves a crowd and everyone loves! Don't be put off by the number of steps-it really is very simple. And the title is true-easily worthy of company. Ingredients:
6 large whole boneless skinless chicken breasts, halved |
2 (14 1/2 ounce) cans reduced-sodium chicken broth |
2 (14 ounce) cans artichoke hearts, drained and quartered |
2 tablespoons butter |
12 ounces fresh mushrooms, sliced |
1 large red bell pepper, diced |
1/3 cup butter |
1/2 cup flour |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1 cup half-and-half |
1/2 cup parmesan cheese, freshly grated |
2 tablespoons dry sherry |
1/2 teaspoon dried rosemary, crumbled |
Directions:
1. In large skillet, simmer chicken breasts, in a single layer, in chicken broth, covered until chicken is tender and juices run clear (approx. 20 min).
2. Remove chicken & cool slightly. Arrange in a 9x13 baking dish.
3. Reserve 1 1/2 cups chicken broth for sauce.
4. Spoon artichoke hearts over chicken.
5. In med. skillet, melt 2 tbsp butter;saute mushrooms and red pepper until all liquid has evaporated. Set aside.
6. In small saucepan, melt 1/3 cup margarine;blend in flour, salt and pepper. Gradually stir in reserved chicken broth and half-and-half. Bring to a boil, stirring constantly;boil and stir 1 minute. Gradually stir in Parmesan cheese until melted. Stir in sherry & rosemary;pour sauce over chicken. Sprinkle mushrooms and red pepper evenly over sauce. Refrigerate, covered several hours or overnight.
7. To Bake: Heat oven to 325 degrees. Bake covered, 1 hour; uncover and bake until heated through (about 15 min.).
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