KJ's Mushroom Chicken

KJ's Mushroom Chicken


"A great company dish. I adapted this from a friend's New Orleans recipe. Serve over steamed rice or pasta. The 'KJ' is my son, who loves this!"


45 m {{adjustedServings}} servings 287 cals
Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 287 kcal
  • 14%
  • Fat:
  • 13.2 g
  • 20%
  • Carbs:
  • 11.2g
  • 4%
  • Protein:
  • 31.4 g
  • 63%
  • Cholesterol:
  • 99 mg
  • 33%
  • Sodium:
  • 480 mg
  • 19%

Based on a 2,000 calorie diet

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  1. In large skillet melt butter or margarine. Season chicken with salt and pepper to taste. Add chicken to skillet and brown on both sides. Remove from platter and keep warm in oven.
  2. Reduce heat under skillet to medium low. Add flour to pan drippings, stirring constantly for 2 minutes to form a roux that is golden brown. Stir in broth gradually; continue to stir until thickened. Stir in the lemon juice, mushrooms, artichoke hearts with liquid, and Worcestershire sauce. Let simmer for several minutes. Return chicken to skillet. Cover and simmer for another 20 minutes, spooning the sauce over the chicken occasionally.
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  1. 44 Ratings


I have had this in a fancy restaurant, & this recipe tastes better! I cut the chicken into strips & served on top of thin spaghetti though.

It was pretty good...I changed a few things. I cut the chicken into strips and sauteed with garlic and scallions first then set aside and prepared the "gravy" before adding the chicken back in....

Wonderful company dish. Very impressive, but easy! I added a little garlic and a splash of white wine. Our new dinner for special nights. Thanks!!