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I always get the artichoke dish….

More times than not, whenever we go to a restaurant and I see something with artichokes on the menu, I end up getting it.  I love artichokes, almost as much as I love bacon.  They both seem to just make everything good. Anyway I was so happy to get a new recipe from a friend that includes artichokes.  I could tell I was going to like it before I even made it. I made a few modifications but this was awesome. It was so good that I ate it for breakfast one morning and lunch the day after that.

Here is what you need for this lovely Chicken Artichoke dish:

  • 1 – 1 1/2 lb chicken breast, cut into bite sized pices
  • 1 can artichoke hearts (in water)
  • 1 large (or small) pack of mushrooms
  • 1 tbsp arrowroot powder
  • 1 cup chicken broth (8 oz)
  • 1/3 cup sherry
  • 1 tsp paprika
  • 3 tbsp butter or ghee
  • 1/2 lemon, juiced
  • salt pepper
  • scallions and or capers (optional)

Start by putting 2 tbsp butter (or ghee) in pan with your chicken pieces and then cook until they just start to turn brown.  Then transfer the chicken to a glass dish, add paprika, salt and pepper, and then set aside.

Next, in same pan, add in 1 tbsp butter and saute mushrooms. While that is cooking, get out a large bowl and mix the chicken broth, arrowroot and sherry.  Add to the mushrooms and let simmer 5-10 minutes (until it thickens) while stirring continuously.

I like to chop my finely before cooking with my ulu knife and it only takes an extra minute…

Then pour the mushroom mixture over the chicken (in your oven safe dish) and cook on 375 for about 45 minutes (depending on the size chunks of your chicken).  Lastly add in the artichoke hearts, cook for 20 more minutes, add lemon juice, serve immediately and enjoy!

Oh and we made one of our old standard salads and I think it complemented the chicken really well. We used spinach, fresh mushrooms, canned hearts of palm (I just use the round pieces and break them up) and of course, bacon.  Then just mix some EVOO, balsamic vinegar, and some celtic salt in a small bowl and pour over your salad. That’s it!

Hope y’all like it!

Have a fun and safe Halloween tomorrow!!

  • Shannon - When do you add the lemon juice?ReplyCancel

    • landriav - Ahh, sorry, I have been leaving out so much lately. Sorry, this time of year is just tough. I just add the lemon on at the very end. Hope you like it Shannon!!ReplyCancel

  • Rob King - Made this the other night! Delicious. Thanks Lan!ReplyCancel

  • ann walsh - hi – do i need the arrowroot? if so where do i find it? can i make the recipe without or is there something else i can substitute?ReplyCancel

    • landriav - Hi all, you can find it at Whole Foods and some Publix carry it. It’s probably fine without, it just won’t be as thick. It’s a replacement for white flour. Hope it works out for you and y’all like it!ReplyCancel

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