About this recipe:An excellent chicken dish that's quick and easy to make! Boneless chicken breasts may also be used. My sister made this and when I tasted the cream sauce - I couldn't wait to make it again!
2 tablespoons unsalted butter
225g button mushrooms, chopped
475ml chicken stock
4 bone-in chicken breasts, skinless
280g artichoke hearts, drained and sliced
115g unsalted butter
60g plain flour
350ml single cream
80g grated Parmesan cheese
1 teaspoon dried rosemary
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
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Method Prep:20min › Cook:30min › Ready in:50min
Preheat the oven to 160 C / Gas 3. Melt 2 tablespoons of butter in a large pan over medium heat. Cook mushrooms in butter until tender. Remove from the pan, and set aside.
Place the chicken into the pan and pour the stock over it. Cover and simmer over medium heat for 20 minutes, or until the chicken is cooked through. Reserve about 120ml of stock from the pan, and discard or save remaining stock for other uses. Transfer the chicken to a baking dish and top with artichokes.
Melt 115g of butter in a pan over medium heat; whisk in flour until smooth. Gradually stir in the 120ml of reserved stock and the cream. Cook, stirring constantly, until thickened, about 5 minutes. Turn off the heat; stir in the Parmesan cheese, rosemary, salt and pepper. Pour sauce over the chicken in the baking dish. Place sauteed mushrooms on the top.
Bake uncovered for 30 minutes in the preheated oven. Let stand for a few minutes before serving to let the sauce thicken.