Artichoke Chicken Saute
photo by The Flying Chef
- Ready In:
- 20mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 1 small onion, thinly sliced
- 1 medium sweet red pepper, julienned
- 29.58 ml butter
- 473.18 ml cubed cooked chicken
- 340.19 g jar marinated artichoke hearts, drained and quartered
- 118.29 ml fresh mushrooms, sliced
- 118.29 ml white wine or 118.29 ml chicken broth
- 7.39 ml italian seasoning
- 4.92 ml chicken bouillon granule
- 2.46 ml salt
- 1.23 ml pepper
- 29.58 ml cornstarch
- 236.59 ml heavy whipping cream, divided
- hot cooked rice or noodles
directions
- 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.
- Yield: 4 servings.
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Reviews
-
This was awesome I loved the sauce, I did what you suggested and added the few extra things except I used fresh garlic instead of powder. All my family raved over this one and it smelt so good while cooking. I served mine over wild rice and it was just so delicious I will definitely be making this again and soon. Would highly recommend but would add the extra ingredients listed in the description, I did make mine with double cream not evapourated milk, it's nice to indulge once in a while. I did also make with the wine and still thought the addition of garlic, onion powder and parmesan cheese to the dish took it from great to outstanding. Thanks for sharing
RECIPE SUBMITTED BY
SweetDivaMJ
Orange Park, Florida
Christian. Mother. Daughter. Runner. Friend. A chef and a baker when so inspired. Healthy and clean eating most days, but not always. We're only human, after all..... ;)