Estimated Nutrition (whole recipe, rough)
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Artichoke | 1 medium (128g) | 60 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 whole chicken breasts (may be boned, if desired) with skin removed, season with paprika, salt and pepper
- ½ cup margarine
- 1 can artichoke hearts, halved (15 oz)
- ½ pound fresh mushrooms, sliced
- pinch of tarragon or rosemary
- 3 tbsp flour
- 1½ cups chicken bouillon
- ⅓ cup sherry
Directions
Mix paprika, salt and pepper on platter or in paper bag and coat chicken as for frying.
Shake excess coating from chicken pieces, then sauté in margarine until brown.
Place chicken pieces in large casserole and add artichokes among the breasts of chicken.
Sauté fresh mushrooms in same skillet and add margarine if needed.
Sprinkle crushed herbs over them and sauté 3 to 5 minutes more.
Pour over chicken.
Shake flour and bouillon together in jar with tight lid until well blended.
Next stir in sherry.
Pour in pan and stir over medium heat until thickened to consistency of medium cream sauce.
Pour over chicken, cover casserole with lid or foil and bake 45 minutes to 1 hour at 350°F.
Category:Cathy's Recipes
Category:Artichoke Recipes
Category:Mushroom Recipes
Category:Chicken breast Recipes
Category:Rosemary Recipes
Category:Tarragon Recipes
Category:Sherry Recipes