0 0
Creamy Chicken With Mushrooms and Artichokes

Share it on your social network:

Or you can just copy and share this url

Nutritional information

729
Calories
452 g
Calories From Fat
50.3 g
Total Fat
12.7 g
Saturated Fat
154.9 mg
Cholesterol
892.9 mg
Sodium
30.5 g
Carbs
10.1 g
Dietary Fiber
7 g
Sugars
42.1 g
Protein
270g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Creamy Chicken With Mushrooms and Artichokes

Another fantastic recipe - Powered By KETO4X.COM

Cuisine:

Oh am I so glad I chose this dish for Spring PAC 2014. Along with your recipe#230739#230739 and a salad we had a fabulous dinner and one I definately would serve to guests. I used frozen artichokes instead of fresh but otherwise followed the instructions. Thank you for posting.

  • 1hr 20mins
  • Serves 4

Ingredients

Directions

Share

Prep Time: 20 m   |   Cook Time: 1hr 20mins   |  Serves: 4-6

Creamy Chicken With Mushrooms and Artichokes, This chicken dish is creamy and mild and the flavours meld completely It is a fairly rich dish and does not pretend to be low-cal! I used canned mushroom pieces and artichokes because it’s quicker, but fresh, lightly cooked mushrooms and artichokes can be used Serve with brown rice and a green vegetable such as swiss chard, fresh green beans or broccoli Very comforting and tasty! Please note that you can use a tin of asparagus pieces in the place of the mushrooms ”, Oh am I so glad I chose this dish for Spring PAC 2014 Along with your recipe#230739#230739 and a salad we had a fabulous dinner and one I definately would serve to guests I used frozen artichokes instead of fresh but otherwise followed the instructions Thank you for posting , Oh wow, this is a sensational dish — even the visiting artichoke-hater loved it I made this with four large chicken marylands (leg-thigh combo) cut into pieces Sautéed fresh mushrooms (240 grams or about 8 ounces) and used the same weight of drained artichokes from a bulk jar I buy Diced the chokes quite small so I could distribute them more evenly across the entire dish Had a lovely ash brie that needed to be used up Used Recipe #207860 Found I was out of seed mustard, so used a combo of American, hot English and Dijon Added an extra squeeze of lemon juice and completely forgot the Tabasco Oops! Love the tangy flavours and look forward to making this often Thanks so much for posting

 

_________________________________________________________________________________________
Find inspiration with over 300,000+ recipes.  Powered by KETO4X home of the 30-Day Weight Loss challenge.
_________________________________________________________________________________________

Steps

1
Done

Heat oven to 350 deg F.

2
Done

Spray a suitable and not too shallow oven dish with nonstick spray, and prepare the chicken pieces: remove extra fat and loose flaps of skin.

3
Done

Drain contents of the tins in a sieve -- as well as possible. Hold artichoke hearts upside down and squeeze gently to get rid of more liquid. Leave to drain.

4
Done

In a bowl, mix the mayonnaise, mustard, garlic, lemon juice and Tabasco.

5
Done

Pack the chicken pieces snugly, skin side up, in the oven dish. Season lightly with a seasoned salt of your taste.

6
Done

Sprinkle over the mushroom pieces or sliced fried mushrooms. Chop the artichokes, each into 3 or 4 pieces, and add. Lift up chicken pieces and tuck some of the vegetable bits underneath and between them.

7
Done

Cut the camembert or brie into small chunks and tuck in all over the chicken.

8
Done

Ladle over the mayonnaise mixture, then use the back of a spoon to spread it over the chicken pieces.

9
Done

Cover the dish with a large piece of aluminium foil, tented so as not to rest on the sauce, and tucked in lightly around the edges.

10
Done

Bake for an hour in the preheated oven. Take foil off for last 10 minutes so top can colour.

11
Done

The mushrooms and artichokes might shed a little liquid, but no matter, it adds to make extra sauce to go over the rice.

12
Done

Grind over plenty of fresh black peppercorns.

13
Done

Serve with rice, steamed broccoli and a salad.

14
Done
15
Done

Bobby Ryan

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
previous
Root Vegetable Cobbler
Featured Image
next
Shrimp (Camarones) Quesadillas
previous
Root Vegetable Cobbler
Featured Image
next
Shrimp (Camarones) Quesadillas

Add Your Comment