Chicken with Artichokes
From Yankee Magazine Church Suppers and Potluck Dinners Cookbook
Poultry Recipes
Yield: 4 to 6 servings
An easy dish with lots of flavor. And since it takes only one pan, cleanup is easy, too. Serve with rice and a green vegetable.
- 4 whole chicken breasts, boned and split
- 1/2 cup Italian salad dressing
- 1 cup sliced mushrooms (canned or fresh)
- 1 can (8-1/2 ounces) artichokes, quartered
- 1 cup chicken broth
- 1 teaspoon cornstarch
In a large heavy skillet, combine the chicken, salad dressing, mushrooms, artichokes, and broth. Cover and cook over medium heat until the chicken is cooked through, 20 to 25 minutes. Turn the chicken once during the cooking.
Remove the chicken, mushrooms, and artichokes to a warm serving platter and keep warm. Dissolve the cornstarch in a little water. Add to the liquid in the skillet, bring to a boil, and cook until the sauce is bubbly and thickened. Pour the sauce over the chicken and serve.
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