Browned chicken and sautéed mushrooms start this entrée. A cream sauce is made with a butter and flour base, with chicken stock and cream cooked until thickened. Chicken and mushrooms are added to the sauce with artichokes and the entrée finishes cooking in the oven. This can be served as is, or over cooked pasta.
Course
Chicken, Entree
Cuisine
American
Prep Time20minutes
Cook Time30minutes
Total Time50minutes
Servings6people
Ingredients
2tbspolive oil
6chicken breastsboneless, skinless
¼lbfresh mushroomssliced
2tbspbutter
2tbspflour
1cupchicken stock
1cupheavy cream
1tspstone house seasoning
9ozfrozen artichoke heartsthawed, drained and quartered
½cupfresh grated Parmesan cheese
Instructions
Preheat oven to 350 F.
In a 12 inch ovenproof skillet over med-high heat, heat 1 ½ tbsp olive oil. Add chicken breasts and cook until well browned on both sides, about 8 minutes per side. Transfer to platter.
Using the same skillet set over medium heat, add the remaining ½ tbsp olive oil. Add the mushrooms and cook, stirring, until browned, about 5 minutes. Using a slotted spoon, transfer to a small bowl.
Next, melt the butter in the same skillet set over medium-high heat. Whisk in the flour until smooth. Cook, whisking constantly, until the mixture begins to bubble, about 5 minutes. Whisk in chicken stock and cream. Reduce the heat to med-low and cook, whisking constantly, until the sauce begins to boil and thicken, about 10 minutes. Remove the pan from the heat and stir in seasoning mix. Add the cooked mushrooms, artichoke hearts and Parmesan cheese and stir well. Nestle the chicken into the sauce and vegetables and spoon the sauce over the chicken.
Bake until chicken is cooked through and juices run clear when the chicken is pricked with a knife, about 30 minutes. Serve immediately.
(Stone house seasoning: to make a ½ cup mix together ¼ cup salt + 2 tbsp pepper + 1 tsp garlic powder)
Recipe Notes
I season the chicken and mushrooms when cooking them, instead of waiting and only seasoning the sauce. When serving over pasta, double the sauce ingredients and cut the chicken bite size before cooking.