facebook share image   twitter share image   pinterest share image   E-Mail share image

Artichoke Chicken Saute image

"This is a fast but elegant entree that is perfect for company," writes Nancy Dreher of Birmingham, Alabama. "I've also made it with shrimp in place of chicken and asparagus or broccoli instead of artichokes," she adds.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 14

1 small onion, thinly sliced
1 medium sweet red pepper, julienned
2 tablespoons butter
2 cups cubed cooked chicken
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
1/2 cup sliced fresh mushrooms
1/2 cup white wine or chicken broth
1-1/2 teaspoons Italian seasoning
1 teaspoon chicken bouillon granules
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons cornstarch
1 cup heavy whipping cream, divided
Hot cooked rice or noodles


  • In a large skillet, saute onion and red pepper in butter for 2-3 minutes. Add the chicken, artichokes, mushrooms, wine or broth, Italian seasoning, bouillon, salt and pepper. Cook and stir for 3 minutes. , Combine cornstarch and 1/4 cup cream until smooth; stir into skillet. Add remaining cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice or noodles.

Nutrition Facts :

There are no comments yet!