Chicken with Mushroom and Artichoke Sauce

    Chicken with Mushroom and Artichoke Sauce

    (80)
    4saves
    50min


    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.

    Ingredients
    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

    Directions
    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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    Reviews and Ratings
    Global Ratings:
    (80)

    Reviews in English (80)

    by
    146

    I realized I could offer a very important suggestion to those who had difficulty in getting their sauce to thicken and who did so by adding cornstarch. Please do not thicken with cornstarch! If you start the sauce well in advance and are patient, you will end up with something that is truly magnificent. By allowing enough time for this to reduce and thicken on its own it will become concentrated, producing a luxurious, rich, velvety and very flavorful sauce. Once the stock and wine have been reduced, add the cream and continue boiling. Also, rather than baking the chicken as directed, I cooked it in a skillet for more flavor and color (having started the sauce well in advance of the chicken). I dredged the chicken in flour, salt and pepper, then quickly browned it in olive oil. Added the mushrooms to the chicken, and then the artichokes (I used frozen) during the last few minutes. Meantime, the lovely cream sauce is boiling away and thickening in a separate saucepan! Once the sauce is thickened, add it to the pan with the chicken. This is a spectacular dish with an absolutely outstanding sauce!  -  03 Dec 2007  (Review from Allrecipes USA and Canada)

    by
    29

    Delicious sauce. Per previous comments, I used marinated artichoke hearts. The sauce was extremely thin - I recommend thickening it with some cornstarch.  -  24 Dec 2001  (Review from Allrecipes USA and Canada)

    by
    18

    We liked this one, the wine didn't have a strong flavor. A few changes...I cooked the chicken in a pan with olive oil and seasoned the chicken with salt, pepper, onion and garlic powder. I first sauted the onion and garlic in olive oil and then put in chicken broth and let it reduce, which took a while. The chicken breasts I used were pretty thick so the sauce had plenty of time to reduce. I also used milk instead of cream. What I did was in a separate sauce pan use 1 cup 2% milk and 1/4 cup butter then get it to a boil to melt the butter. Then I put it in a small food processor to emulsify it. Tasted good and I didn't have to go buy cream.  -  03 May 2008  (Review from Allrecipes USA and Canada)

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