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Chicken Artichoke and Rice

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Submitted by: mom mazzetti

 

This casserole sounds like a great dinner to serve when you are in the mood for good comfort food.
 

Ingredients

  • 4 boneless skinless chicken breasts
  • 1-2 cups Italian bread crumbs
  • 1 jar fresh mushrooms
  • 2 cloves garlic
  • 1/2 stick butter
  • 3-4 tablespoons flour
  • 3 tablespoons cooking sherry
  • 1 tsp onion powder
  • 1/2 tsp pepper
  • 1/2 tsp salt
  • 1 tsp paprika
  • 3-4 cups white rice
  • 2 eggs
  • 1/2 cup olive oil
  • 1 can artichokes

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Method

Clean and wash chicken breasts. In a bowl, combine bread crumbs, onion powder, paprika, salt and pepper then mix together. In another bowl, beat eggs then dip chicken breasts in egg mixture and then into breadcrumbs. Shake off any excess and continue until all chicken breasts are coated. Heat a frying pan with olive oil and saute each chicken breast until light brown on each side. When done, place on paper towel to absorb any oil. In same frying pan, saute garlic and mushrooms in 1 tablespoon butter. Remove chicken from paper towel and place into a 9 X 13 dish. When mushrooms and garlic are done pour over chicken breasts. Open artichokes and place around chicken in dish. Season with more salt, pepper, onion powder, and paprika. In same frying pan, melt the rest of butter, add flour, then stir until you have a paste. Add cooking sherry and salt to taste. Continue stirring on medium heat until mixture almost comes to a boil and starts to thicken slightly. When done, pour over chicken, mushrooms and artichokes. Cover and cook on 375 degrees for 45 minutes. Uncover and cook an additional 15 minutes. Make rice and when chicken is done, pour over rice or on the side.

 

Notes:

 

Number of Servings: 4

 

Submitted by: mom mazzetti ()

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