Chicken Piccante With Artichokes
- Ready In:
- 40mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 2 cups chicken broth
- 6 boneless skinless chicken breasts
- 1 lemon, cut into 8 wedges
- 1⁄4 cup green onion, washed, ends removed and chopped
- 30 small mushroom caps, cleaned well
- 6 artichoke hearts, canned in water and drained
- 3 garlic cloves, minced
- 1⁄4 teaspoon white pepper
- 2 tablespoons cornstarch
- 1⁄2 cup dry white wine
- 3 cups rice, cooked
directions
- Preheat oven to 350 degrees.
- Bring broth to a boil in large skillet. Reduce heat and simmer.
- Place chicken breasts in broth and poach, covered for 10 minutes.
- Remove chicken from broth and place in a 9x13 baking dish.
- Squeeze lemon into broth and then place wedges in broth. Add onion, mushrooms, artichokes, garlic, and white pepper and simmer for 5 minutes.
- In a small bowl, mix together cornstarch and wine, whisking until it is smooth; add to broth a little at a time until broth is thick and smooth. Remove and discard lemon wedges.
- Pour sauce and vegetable mixture over chicken breasts and heat in oven for 15 minutes.
- Serve over rice.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Cynna
Cleveland, 0