7 Reviews

Very simple, tasty recipe. I used boneless chicken breasts because that's what I had on hand. I also topped the dish with grated parmesan for the last 7 minutes. A good dinner with easy preparation.

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Kelli Ron July 05, 2004

I prepared this with a few substitions because of necessity. I used Cavenders Seasoning which has all of the above named in it and a Pinot Grigio wine. Because we are dieting I opted for healthier skinless, boneless chicken breasts. I would recommend this to everyone. It is a great way to introduce artichokes to your family and have them well received. One more addition to the recipe, after 35 minutes I took the chicken out and sprinkled mozzarella cheese on top and finished baking for the last 10 minutes. This was an excellent dish.

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Deborah Moore Smith July 17, 2002

Quick, easy, tasty. Be sure to use the dry sherry for a richer-tasting sauce. I used chicken breasts and served over penne pasta. Yummy!!!

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bsthom2 March 17, 2009

Very pretty dish. I made a few adjustments to the recipe. I used fresh artichokes, herbs and garlic and I used chicken broth instead of the tomato sauce. I used boneless skinless chicken breasts and added a red onion. It was outstanding. Thanks for the great idea!

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NcMysteryShopper January 06, 2005

This was easy and good. I worried a little b/c the sauce tasted very "alcoholic" as I poured it over the chicken, but it tasted just right after baking. I also added mozzarella towards the end of baking time. Thanks!

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Mermaid July 24, 2003

Easy and tasty. My 6 year old loved it!

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Sandra Paquin July 23, 2003

A nice meal that we ate tonight over noodles. I think it needed a good slurp of Tabasco to liven the sauce up, and even a few capers or olives. We had it with a crisp salad and chardonnay.

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JustJanS June 29, 2002
Wine-baked Chicken and Artichoke Hearts