Text 4269, 89 rader
Skriven 2010-11-28 20:01:00 av JIM WELLER (1:123/140)
Ärende: bird 3
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Baked Chicken and Artichoke Hearts
 Categories: Chicken, Chilies, Wine, Mushrooms, Casseroles
      Yield: 6 Servings
 
      6    Chicken breast halves;
           Skinned and boned
    1/2 ts Salt
    1/2 ts Paprika
    1/4 ts Pepper
    1/4 c  Butter; melted
     14 oz Artichoke hearts; drained
           And halved
    1/4 lb Fresh mushrooms; sliced
      2 tb All-purpose flour
    2/3 c  Chicken broth
      3 tb Dry sherry
 
  Sprinkle chicken with salt, paprika, and pepper. Brown chicken in
  butter over low heat; transfer to a lightly greased shallow
  2-quart casserole, reserving drippings in skillet. Arrange
  artichoke hearts between chicken breasts.
  
  Saute mushrooms in reserved drippings 4 to 5 minutes. Stir in
  flour, and cook 1 minute. Gradually add chicken broth and sherry;
  cook over medium heat, stirring constantly, until mixture is
  thickened and bubbly. Pour over chicken and artichokes. Cover and
  bake at 375 F for 40 minutes.
  
  Recipe by: The Southern Living Cookbook, 1987
  
  From: Gail Shermeyer
 
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Baked Chicken Cacciatore From Lhj
 Categories: Chicken, Italian, Wine, Mushrooms
      Yield: 4 Servings
 
      1    Chicken; cut up
      2 tb Olive oil
      2 tb Flour
  1 1/4 ts Salt; divided
      1 ts Oregano
    1/2 ts Freshly ground pepper
     12 oz Fresh mushrooms; sliced
      1 lg Red pepper; cut into
    1/2    inch-wide strips
    3/4 c  Chopped onions
 14 1/2 oz Italian-style stewed
           -tomatoes; canned
    1/3 c  White wine
      1 tb Chopped fresh flat-leaf
           -parsley
 
  Heat oven to 400 F. Remove skin from all chicken pieces except
  wings; trim any visible fat. Cut chicken breasts crosswise in half.
  
  Heat oil in large roasting pan in oven 2 minutes. Combine flour, 1
  teaspoon salt, oregano and pepper in large resealable plastic bag;
  add chicken pieces, tossing to coat well with flour mixture.
  Arrange chicken in hot oil in roasting pan; roast 20 minutes.
  
  Stir mushrooms, red pepper and onions into roasting pan with
  chicken; roast 15 minutes more, stirring once.
  
  Add tomatoes with their liquid, wine and remaining 1/4 teaspoon
  salt, breaking up tomatoes with spoon. Roast 10 minutes longer until
  chicken is cooked through. Sprinkle with chopped parsley.
  
  Recipe by: LHJ ONLINE
  From: Barb, Possum Kingdom Lake
  Posted to MC-Recipe abprice
 
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Cheers

YK Jim


... Those who like milder chiles are no less chileheads than hot freaks.

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