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Ingredientes
- 2 1/2 pound boneless chicken breasts (4 lg. whole breasts, halved)
- 1 (14 ounce.) can chicken broth
- 1 (14 ounce.) can artichoke hearts, liquid removed or possibly 2 (9 ounce.) pkg. frzn artichoke hearts, cooked and liquid removed.
- 2 tbsp. butter
- 1/2 pound fresh mushrooms, sliced or possibly 3 c.
- 1/4 c. butter
- 1/4 c. flour
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 3/4 c. half and half
- 1/2 c. freshly grated parmesan cheese
- 2 tbsp. sherry
- 1/2 teaspoon dry rosemary, crumbled
Direcciones
- Simmer chicken breasts in chicken broth, covered till tender, about 15 min. Remove chicken; cold slightly. Remove skin. Arrange chicken, slightly overlapping, in shallow 8x12 inch glass baking dish. Reserve 3/4 c. chicken broth for sauce. Spoon artichoke hearts over chicken. Heat 2 Tbsp. butter; saute/fry mushrooms till tender and moisture evaporates. In small saucepan heat 1/4 c. butter; blend in flour, salt and pepper. Gradually stir in reserved chicken broth and half and half. Cook over medium heat, stirring constantly, till mix comes to a boil; boil and stir 1 min. Stir in cheese, sherry and rosemary till cheese melts; pour sauce over chicken. Arrange mushrooms in center. Bake, uncovered, in a preheated 325 degrees oven till heated through, about 30 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 196g | |
| Recipe makes 10 servings | |
| Calories 289 | |
| Calories from Fat 169 | 58% |
| Total Fat 18.99g | 24% |
| Saturated Fat 8.99g | 36% |
| Trans Fat 0.11g | |
| Cholesterol 87mg | 29% |
| Sodium 318mg | 13% |
| Potassium 355mg | 10% |
| Total Carbs 5.29g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 0.73g | 0% |
| Protein 23.01g | 37% |
