Chicken with Artichokes
Recipe from
Better Homes and Gardens
Using frozen artichokes in this Italian-style chicken dish makes assembling the casserole recipe convenient because the inedible parts of the vegetable are removed.

Servings:
4 servings
Prep Time:
20 mins
Total Time:
1 hr 5 mins
Ingredients
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11/2 poundsmeaty chicken pieces (breasts, thighs, and drumsticks), skinnedsee savings

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1/4 teaspoonsaltsee savings

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1/8 teaspoonpeppersee savings

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1/2 cupdried tomatoes (not oil-packed)see savings

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2 cupssliced fresh mushroomssee savings

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1 largeleek, thinly sliced, or 1/3 cup chopped onionsee savings

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2 clovesgarlic, mincedsee savings

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1/2 teaspoondried rosemary, crushed, or 2 teaspoons snipped fresh rosemarysee savings

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2 tablespoonsolive oilsee savings

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3/4 cupchicken brothsee savings

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1 teaspoonfinely shredded lemon peelsee savings

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3 tablespoonslemon juicesee savings

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1 8- or 9-ounce packagefrozen artichoke heartssee savings

Directions
1.
Rinse chicken; pat dry with paper towels. Sprinkle chicken pieces with salt and pepper. Using scissors, cut dried tomatoes into thin strips. Set aside.
2.
In a large skillet cook mushrooms, leek or onion, garlic, and dried rosemary (if using) in hot oil until leek is tender. Remove with slotted spoon; set aside. Add chicken pieces to the skillet and cook over medium heat for 10 minutes, turning to brown evenly. Add tomatoes, leek mixture, broth, lemon peel, and lemon juice to the skillet. Bring to boiling; reduce heat. Cover and simmer for 20 minutes.
3.
Meanwhile, thaw artichoke hearts under cold water just enough to separate them. Drain. Halve any large artichokes. Add to skillet along with fresh rosemary (if using). Return to boiling; reduce heat. Cover and simmer for 10 to 15 minutes or until chicken is tender and no longer pink. To serve, transfer chicken and vegetables to a serving platter. If desired, garnish with lemon wedges and additional fresh rosemary. Makes 4 servings.
Nutrition information
Per serving: Calories 286, Total Fat 13 g, Saturated Fat 3 g, Cholesterol 70 mg, Sodium 427 mg, Carbohydrate 18 g, Fiber 5 g, Protein 26 g. Exchanges: Vegetable 3, Lean Meat 3, Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
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