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Recipe for family meals :

Parmesan Chicken with Artichokes

This recipe comes from Diane Abel who lives in Texas. It is one of the recipes she posted to the Yahoo group called Let's Cook <click here>

This is how Diane introduced herself to the Group:

I joined your group over the weekend and thought I might introduce myself. I hope to share some recipes and make some friends with this group

I'm Diane, from Texas. I have been cooking for my family for over thirty-three years. I am still married to my high school sweetheart. I am mom to two and grandma to four little ones ages three to eleven.

I haven't worked in six years but you'd never know it with my crazy schedule. I am the president of our local MADD chapter. I unfortunately stay very busy with them.

I am always on the look out for something new to put on the dinner table . . . my husband has gotten used to being my taste tester. I hope to find the time to send y'all some of our favorite recipes.

"I was served something similar to this at a meeting I attended a while back. It was so good, I tried to copy it at home. We both loved it. This is great for one of those company's coming dinners. It looks like you worked on it all day but it is very easy to make".

Ingredients

1 x 14 oz can chicken broth
4 boneless, skinless chicken breasts
1 x 14 oz can artichoke hearts
non-stick cooking spray
2 cups fresh mushrooms, sliced
1 red bell pepper, chopped
1/4 cup onion, chopped
1 clove garlic, minced
4 teaspoons cornstarch
1 small (5 oz) can evaporated milk
salt to taste
fresh cracked pepper
2 Tablespoons dry white wine or chicken broth
1 small can sliced ripe olives
1/3 cup parmesan cheese, shredded

Method
  • Pour chicken broth into a large skillet and bring to a boil.
  • Add chicken pieces. Reduce heat to simmer. Cover and cook about 15 minutes or until chicken is just done.
  • Drain, reserving 3/4 cup of the broth. Set chicken aside and keep warm.
  • Cut the artichokes in half or quarters and heat. Keep warm.
  • For the sauce, wipe out the skillet with a paper towel, lightly spray with PAM or use small amount of oil.
  • Preheat skillet over medium heat. Add mushrooms, bell pepper, onions and garlic. Cook just until onion is tender.
  • Stir in the cornstarch.
  • Add evaporated milk, reserved broth, salt and pepper. Cook and stir until bubbly.
  • Cook and stir 2 minutes more.
  • Stir in the wine or broth and olives
  • Place chicken breast in serving dish.
  • Arrange artichokes on top of chicken.
  • Spoon sauce over chicken and sprinkle with cheese. Place in microwave or warm oven until cheese begins to melt.

Serves 4

Diane Abel

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