Chicken and Artichoke Stroganoff

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READY IN: 35mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Drain artichoke hearts, reserving 1/3 cup liquid, and set the artichoke hearts aside. Add enough olive oil to reserved liquid to make 1/2 cup. Stir in 1 Tbsp herbs.
  • In a large skillet over medium-high heat, sauté garlic in 1 Tbsp olive oil until garlic just begins to turn white (do not brown).
  • Add onion and cook until just beginning to turn transparent (again, do not brown).
  • Add chicken and 1/4 cup oil-herb mixture; cook until chicken is browned.
  • Meanwhile, combine flour and remaining herbs in a small bowl and stir well. Add the flour mixture to remaining oil-herb mixture and stir until smooth. Pour over chicken. Stir to combine; add boiling water and stir.
  • Bring mixture to a boil and cover, reduce the heat, and simmer 4-5 minutes or until chicken is done. Remove from heat.
  • Stir in the reserved artichoke hearts and sour cream and heat through. Serve over hot rice or noodles.
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