MSGID: 1:396/45.0 6754b93e
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Artichoke Chicken
 Categories: Poultry, Vegetables, Mushrooms, Herbs
      Yield: 8 servings
 
      8    Boned, skinned chicken
           - breast halves or thighs (4
           - oz ea)
      2 tb Butter
     12 oz (2 jars) marinated quartered
           - artichoke hearts; drained
  4 1/2 oz Jar whole mushrooms;
           - drained
    1/2 c  Chopped onion
    1/3 c  A-P flour
  1 1/2 ts Dried rosemary; crushed
    3/4 ts Salt
    1/4 ts Pepper
      2 c  Chicken broth
           Hot cooked pasta; opt
           Minced fresh parsley
 
  In a large skillet, brown chicken in butter. Remove
  chicken to an ungreased 13x9-in. baking dish, leaving
  drippings in pan. Arrange artichokes and mushrooms on
  top of chicken.
  
  Saute onion in pan juices until crisp-tender. Combine
  the flour, rosemary, salt and pepper. Stir into pan
  until blended. Add chicken broth. Bring to a boil; cook
  and stir until thickened and bubbly, about 2 minutes.
  Spoon over chicken and vegetables.
  
  Bake, uncovered, @ 350ºF/175ºC about 40 minutes. If
  desired, serve with pasta. Sprinkle with parsley.
  
  Ruth Stenson, Santa Ana, California
  
  Makes: 8 servings
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... This wins the Nobel Prize for cocktail making.
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