Title: THE RECIPE FILE
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Meat
and Poultry:
Chicken
Dinner Elegante
from
River
Road Recipes II...
A
Second Helping
INGREDIENTS:
1
(14-ounce) can artichoke hearts
10
small new potatoes, pared
6
chicken breast halves
Flour to coat chicken
1/4
cup butter or margarine
2
Tablespoons chopped green onion
1
(6-ounce) can mushroom caps and liquid
1/4
cup sherry
1/2
teaspoon salt
1/8
teaspoon pepper
1/2
cup sour cream
1
Tablespoon flour
TO
PREPARE:
Arrange
artichoke hearts and potatoes in a 2-1/2 quart casserole. Coat chicken
with flour and brown in butter or margarine. When brown on both sides,
arrange on top of vegetables. In same skillet, cook green onions
until tender. Stir in mushroom caps with their liquid and sherry.
Pour this mixture over chicken and vegetables. Sprinkle with salt
and pepper. Cover and bake in 350 degree oven for 1-1/2 hours.
Place chicken and vegetables on warm serving platter. Pour juices
from casserole into small sauce pan. Add 1 Tablespoon flour and simmer
mixture 2 to 3 minutes, stirring constantly. Blend in 1/2 cup sour
cream and heat. Pour sauce over chicken and vegetables and serve.
SERVES:
6
Copyright 1994 The Junior
League of Baton Rouge, Inc. All rights reserved.
Visit The
Junior League of Baton Rouge web site (http://www.juniorleaguebr.com)
to purchase copies of River Road Recipes II
and other fine cookbooks, or call (225) 924-0298.
The Junior League of Baton
Rouge, Inc. is an organization of women committed to promoting voluntarism,
developing the potential of women and to improving the community through
the effective action and leadership of trained volunteers. Its purpose
is exclusively educational and charitable. All proceeds from League
fundraising efforts, including from the sale of River
Road Recipes II, are returned to the community.
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