Let’s be honest here…this dish is certainly not going to win for best magazine cover photo or anything, but it really tastes great. It’s Artichoke Chicken and even my kids liked it! I found the recipe on PW’s Tasty Kitchen site and thought it sounded yummy, and I had everything I needed in the pantry, so it became dinner that night. It’s easy to prepare, and it’s a good way to sneak some veggies into your child’s (or your own!) diet.
Here’s what you’ll need for this one:
4 boneless, skinless chicken breasts (or about 8-10 chicken tenders)
1 tbsp butter
6 oz. can artichoke hearts, drained
1/4 cup onion, chopped
2-1/2 tbsp flour
3/4 tsp dried rosemary
1/2 tsp salt
1/8 tsp pepper
1 cup chicken broth
Star by browning your chicken in a large skillet.
Remove chicken to a an ungreased baking dish. Coarsely chop the artichokes and arrange them over the chicken.
Now, in the same skillet you used for the chicken, saute the onion until translucent.
Blend in the flour, rosemary, salt and pepper.
Stir in the chicken broth, and cook until thick and bubbly.
Turn off the heat and spoon the mixture over the chicken.
Cover with foil and bake at 350 for about 45 minutes, or until chicken is cooked through and tender.
Serve over noodles or rice. I chose rice.
Like I said…not beautiful…but delicious none the less. And with the artichokes chopped up and hiding in the yummy gravy sauce, the kids never knew it was there and gobbled this up like nobody’s business.
Have a great day…and Get Cookin’!