Chicken with Mushroom and Artichoke Sauce

Chicken with Mushroom and Artichoke Sauce


77 people made this

This is a delightful chicken dish that serves baked chicken with a rich cream based mushroom and artichoke sauce; goes well with rice and fresh vegetables.


Serves: 4 

  • 4 skinless, boneless chicken breasts
  • 2 cups (500ml) chicken stock
  • 2 cloves garlic, crushed
  • 1/2 small onion, finely diced
  • 1 cup (250ml) white wine
  • 250g fresh mushrooms, sliced
  • 300g artichoke hearts, drained
  • 1 cup (250ml) thickened cream
  • 1 pinch salt and pepper, to taste

Preparation:10min  ›  Cook:40min  ›  Ready in:50min 

  1. Preheat oven to 165 degrees C.
  2. Place chicken in a 20x30cm baking dish. Bake for 25 to 30 minutes or until chicken is no longer pink and juices run clear.
  3. While the chicken is baking place the chicken stock, garlic and onion in a medium saucepan. Bring to a boil and cook until liquid is reduced by half. Stir in wine then continue to cook until reduced and slightly thickened.
  4. Add the mushrooms and artichokes to the chicken stock mixture. Reduce heat and simmer until mushrooms are tender.
  5. Stir in the cream then cook stirring occasionally until thickened. Season with salt and pepper then serve over the baked chicken.

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