Recipe
submitted by Mildred Fortner, Montgomery, AL
Sauterned
Artichoke Chicken
3 whole broiler-fryer
chicken breasts, halved, boned and skinned
1/2 teaspoon celery salt
1/4 teaspoon lemon pepper
6 tablespoons butter, divided use
1 can (16 ounces) artichoke hearts, drained
1 package (10 ounces) frozen peas and pearl onions
1 pound small whole mushrooms
2 tablespoons chopped green onion, white and green parts included
3 tablespoons all-purpose flour
1/2 teaspoon oregano leaves
1 cup chicken broth
1/2 cup Sauterne wine
1/2 cup plain yogurt
Cherry tomatoes
Lemon twists
Parsley sprigs
Sprinkle chicken with
celery salt and lemon pepper.
In frypan, place 4 tablespoons
butter and melt over medium heat. Add chicken and cook, turning,
about 10 minutes or until brown on both sides. Remove chicken
to 3-quart casserole.
Arrange artichoke hearts
and peas and onions in and around chicken.
In same fry pan, add remaining
2 tablespoons butter to drippings. Add mushrooms and green onion;
saute about 3 minutes or until tender but not brown. Sprinkle
flour over vegetable mixture and stir in oregano, chicken broth
and wine. Simmer 2 minutes or until smooth and thickened.
Pour sauce over chicken
and vegetables. Cover and bake in oven at 375 degrees F about
25 minutes, or until fork can be inserted in chicken with ease.
Gradually add yogurt,
stirring constantly and heating thoroughly. Serve over rice.
Garnish with cherry tomatoes, lemon twists and parsley sprigs.
Makes 6 servings.
Recipe provided courtesy
of the National Chicken Council. Used with permission.
Recipe
submitted by Mildred Fortner, Montgomery, AL