Prep 10 mins
Cook 1 hr
This is one of my all time favorites. This variation has an Italian twist to it. I typically serve this over garlic mashed potatoes to catch the delicious gravy it makes. Enjoy!
- 2 lbs chicken parts
- 2 tablespoons shortening
- 1 can cream of mushroom soup
- 1 (16 ounce) can diced tomatoes, slightly drained
- 2 tablespoons crushed basil
- 2 (9 ounce) packages frozen artichoke hearts, cooked and drained
- salt and pepper
- Season chicken with salt and pepper.
- In a large skillet, brown chicken on both sides in shortening.
- Drain off fat.
- Return chicken to skillet.
- Combine remaining ingredients (except artichokes) and pour over chicken.
- Cover and cook on medium low heat for 45 minutes.
- Add artichoke hearts and heat through.
- Serve over mashed potatoes, rice or noodles.
This was nice. My husband took one bite and said "yep, it's low fat". I liked it and felt it went nicely over rice. Will probably make again. super easy!
This was a fast and easy recipe. I did make some modifications to this one. First instead of shortening, I used Extra Virgin Olive Oil. It browned the chicken without adding a crispiness to it. I also added 2 gloves of garlic finely chopped to the pan as I browned the chicken. I substituted Italian seasoned diced tomatoes rather than plain,and drained them completely. For extra liquid, I used about a 1/4c of chicken broth. I used marinated artichoke hearts, dranied but NOT rinsed. All these flavors meld with one another, and made an already delicious dish, even better. I also only used about 1/4 of the called for amount of basil. I've never been a big basil fan, and with all the other flavors that were added..the large amount wasn't missing. I chose to serve over rice, next time I'm trying it over pasta! Fabulous dish!
This was pretty easy to make, except that I didn’t drain the tomatoes nearly well enough, and had to cook it a lot longer than the suggested time to reduce the sauce. I also used marinated artichoke hearts, rinsed and drained, and reduced the amount of basil accordingly. The aroma while cooking was heavenly, and the taste was delicate and very pleasing over rice.