Chicken Artichoke Mushrooms and Peppers

 

 

 

 

 

 

 

 

 

 

 

Chicken Artichoke Mushrooms and Peppers can be served over pasta or rice  Enjoy.

INGREDIENTS

Serves 4 people

• 1whole chicken cut into 8 pieces

• 2 cup of flour for dredging

• 1 tsp of salt

• 1 tsp of fresh ground black pepper

• 1 tsp of dried thyme

• 1 tsp of dried oregano

• 1 tsp of fried basil

• 1/4 cup of extra virgin olive oil

• 2 Tbls of butter

• 1 bunch of long green onions

• 2 red bell peppers, sliced

• 10 baby portabella mushrooms, sliced

• 1 package of frozen artichoke hearts, defrosted

• 5 cloves of garlic, finely chopped

• 1/2 cup of white wine

• 1 and 1/2 cups of chicken broth

• 1 cup of heavy whipping cream

• 4oz of cream cheese

• 1/4 cup of fresh flat leaf parsley

   

  PREPARATION

   

• Preheat the oven to 350 degrees

• Season the flour with the salt, pepper, thyme, oregano and basil

• In a large frying pan heat the olive oil and butter.

• Place the chicken piece in the pan and brown on all sides. Brown the chicken in batches if there isn’t enough room.

• Place the browned chicken pieces in a baking dish.

• Pour in 1 cup of chicken broth and bake uncovered for around 50 minutes until chicken is cooked through.

• In the mean time, using the same frying pan you browned the chicken in, sauté the onions, peppers, mushrooms and garlic for 3 to 5 minutes until the onions, mushrooms and peppers are soft.

• Add the artichoke hearts and heat through.

• Deglaze the pan with the white wine and remaining ½ cup of chicken broth.

• Add the whipping cream to the pan and whisk until the cream becomes thick and slightly bubbly.

• Add the cream cheese and stir until melted.

• Remove the chicken from the roasting pan and plate.

• Top the chicken with the onion, artichoke, mushroom and pepper mixture.

• Garnish with parsley.