Last weekend we had my sister Michelle and her husband Jason came to eat with us. They brought their daughter McKenzie, and my brother Mike's little girl, Celeste with them. We had a nice time, it was such a nice surprise to have Celeste over, she is a sweet girl, we got to know her a little better. Her and Mckenzie are quite the talkers. Kids crack me up, they are so free and easygoing, no cares yet, they can just look at life and enjoy every minute without worrying or struggling. It is so refreshing to have them around!
Every time Michelle comes to see me, I am making Artichoke Chicken. She's never gotten a chance to eat this with us, but one of these days we'll have her over for dinner and this will be our entree.
• 8 Skinless boneless chicken breasts
• 2 Tablespoons butter or margarine
• 2 (6oz.) jars marinated artichoke hearts, drained
• 1 jar (4 1/2 oz.) whole mushrooms, drained
• 1/2 c. chopped onion
• 1/3 c. all purpose flour
• 1 1/2 tsp. dried rosemary
• 1 tsp. salt
• 1/4 tsp. pepper
• 2 c. chicken broth or 1 c. broth and 1 c. dry white wine
• cooked noodles
• chopped fresh parsley
In a skillet, brown chicken breasts in butter. Remove chicken to ungreased 13x9x2 inch baking dish. Do not drain pan juices. Cut the artichokes into quarters, arrange artichokes and mushrooms on top of chicken, set aside. Saute onion in pan juices, blend in flour, rosemary, salt and pepper. Add chicken broth, cook until thick and bubbly. Remove from heat, spoon over chicken. Cover and bake 50-60 min. or until chicken is tender. Place noodles on serving platter, top with chicken and sauce. Sprinkle with parsley. Serves 8
Be sure to read yesterday's post, it was late.