Outstanding Chicken Dinner

Outstanding Chicken Dinner

133 Reviews 6 Pics
  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    50 m
HABERFAMILY
Recipe by  HABERFAMILY

“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 couldn't wait for the whole meal! If there are any ingredients that you don't 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!!”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Bake uncovered for 30 minutes in the preheated oven. Let stand for a few minutes before serving to let the sauce thicken.

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Reviews (133)

Rate This Recipe
SHINDAGRL
103

SHINDAGRL

This was delicious; it's an excellent dish to serve at a dinner party. It's elegant, but not really that hard to make. I will say that the amount of flour called for is WAY too much....I made it as the recipe directed, and it was not a sauce--it was paste. So I tossed out half of it, and then added more half & half and some milk when I ran out of that. I think 3-4 Tbsp. would have been pleny, and you could decrease the butter. Also needs plenty of salt and pepper. Other than that, spectacular!

STREETANGEL
40

STREETANGEL

Yummy--will make again. I did add a bit of fresh lemon juice....it tasted like a local resaurant's chicken!!

KathyG
33

KathyG

This recipe is very tasty. I lightened it up quite a bit by using fat free half and half and reduced fat butter. I also had to use the full amount of the flour, even though I tried to get by with less, based on what some other reviewers posted. Maybe it was because of the reduced fat ingredients I used needing a bit more bulk. Since I had some mixed color bell pepper strips to use up, I sauteed those along with the mushrooms, and threw in some frozen onion bits for good measure, too. I omitted the artichokes, although I will probably use them next time. We're not crazy about rosemary, so that got left out, too. I have to disagree with the poster who said this recipe was easy. Or, maybe my definition of easy is different. But a recipe that requires the vegetables to be cooked first, then the chicken, then a sauce made separately, then the whole thing baked isn't my idea of "instant". However, I didn't mind too much, because the dish tasted good and it was my day off, so I had the time to devote to this recipe. However, this isn't a dish I'd be able to whip up on most days after work. I served it over egg noodles with steamed asparagus on the side. A really delicious meal. I will make this one again.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 697 cal
  • 35%
  • Fat
  • 48.1 g
  • 74%
  • Carbs
  • 26.4 g
  • 9%
  • Protein
  • 41.1 g
  • 82%
  • Cholesterol
  • 195 mg
  • 65%
  • Sodium
  • 1130 mg
  • 45%

Based on a 2,000 calorie diet

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