Outstanding Chicken Dinner
An excellent taste for chicken - quick and easy to make. Boneless chicken breasts may also be used. My sister gave me this suggestion, and when I tasted the cream sauce she made for the chicken - WOW - I couldnt wait for the whole meal. If there are any ingredients that you dont like, such as mushrooms, or artichoke, simply omit them. It is the sauce that is the stunning aspect - and not the traditional canned soup sauce. ENJOY
An excellent taste for chicken - quick and easy to make. Boneless chicken breasts may also be used. My sister gave me this suggestion, and when I tasted the cream sauce she made for the chicken - WOW - I couldnt wait for the whole meal. If there are any ingredients that you dont like, such as mushrooms, or artichoke, simply omit them. It is the sauce that is the stunning aspect - and not the traditional canned soup sauce. ENJOY
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups chicken broth
- 1 cup grated parmesan cheese
- 1 teaspoon dried rosemary
- 1/2 cup unsalted butter
- 2 tablespoons unsalted butter
- 1 1/2 cups half-and-half cream
- 1 8-oz package button mushrooms chopped
- 4 bone-in chicken breast halves skinless
- 1 10-oz can artichoke hearts drained and sliced
- 1/8 cup all-purpose flour
- Carbohydrate 9.69545734375 g
- Cholesterol 334.05375 mg
- Fat 74.84323265625 g
- Fiber 1.25297187849507 g
- Protein 65.0509540625 g
- Saturated Fat 45.95296928125 g
- Serving Size 1 1 Serving (505g)
- Sodium 552.50996875 mg
- Sugar 8.44248546525493 g
- Trans Fat 5.72524193749999 g
- Calories 969 calories
Step-by-step
- Preheat the oven to 325 degrees F (165 degrees C). Melt 2 tablespoons of butter in a large skillet over medium heat. Saute mushrooms in butter until tender. Remove from the skillet, and set aside.
- Place the chicken into the skillet, and pour the broth over it. Cover, and simmer over medium heat for 20 minutes, or until the chicken is cooked through. Reserve 1/2 cup of broth from the pan, and discard or save remaining broth for other uses. Remove the chicken to a 9x13 inch baking dish, and top with artichokes.
- Melt the remaining 1/2 cup of butter in a skillet over medium heat, and whisk in flour until smooth. Gradually stir in the 1/2 cup of reserved broth, and half and half cream. Cook, stirring constantly, until thickened, about 5 minutes. Turn off the heat, and stir in the Parmesan cheese, rosemary, salt and pepper. Pour sauce over the chicken in the baking dish. Place sauteed mushrooms on the top.
- Bake uncovered for 30 minutes in the preheated oven. Let stand for a few minutes before serving to let the sauce thicken.
Fresh Artichokes Versus Canned Hearts
Swapping canned artichokes for fresh globe artichokes alters both moisture levels and structural integrity in baked casseroles. Canned hearts carry excess sodium and surface liquid that can thin out dairy-based emulsions, whereas trimmed fresh artichoke bottoms must be cooked fully beforehand to prevent tough textures. When preparing fresh artichokes, submerge the trimmed hearts in acidulated water containing lemon juice immediately to prevent enzymatic browning.Building the Roux and Cream Emulsion
Whisking all-purpose flour directly into melted unsalted butter creates a blond roux that stabilizes the half-and-half and reserved chicken broth without clumping. Maintain medium heat during this stage for two minutes to eliminate the raw flour taste before gradually pouring in the liquid. Parmesan cheese should always be grated fresh from a block rather than purchased pre-shredded; anti-caking agents in pre-bagged varieties prevent smooth melting and cause graininess in cream sauces.Baking Dynamics and Resting Periods
Baking at 325 degrees Fahrenheit for 30 minutes allows the dairy proteins to set without breaking the fat emulsion. Allowing the dish to stand for five minutes outside the oven permits the starches in the cheese and flour mixture to cool slightly and thicken to a coating consistency. Button mushrooms release significant moisture during initial sautéing, so drain them thoroughly if using preserved variants to avoid diluting the pan juices.
