Rating: 4 stars
11 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

Reduce preparation time by purchasing boneless, skinless chicken thighs for this hearty artichoke and mushroom main-dish recipe.

Source: Better Homes and Gardens

Gallery

Credit: Andy Lyons

Recipe Summary test

total:
40 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In large skillet cook prosciutto in the 2 teaspoons hot oil over medium-high heat 2 minutes or until crisp. Remove. Sprinkle chicken with salt and pepper. Cook in same skillet 8 to 10 minutes or until browned, turning once. Transfer to bowl; set aside.

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  • Add remaining olive oil and artichokes to skillet. Cook and stir 3 minutes until golden brown. Transfer to bowl with chicken. Add mushrooms to skillet. Cook 3 minutes, stirring up browned bits, until golden. Stir in garlic and tarragon; cook 1 minute.

  • In second bowl whisk together flour, broth, and vinegar. Remove skillet from heat. Add broth mixture. Add chicken and artichokes. Return to heat. Bring to boiling; reduce heat. Simmer, uncovered, until thickened. Top with prosciutto and tarragon. Serves 4 to 6.

Nutrition Facts

346 calories; fat 14g; cholesterol 151mg; saturated fat 3g; carbohydrates 11g; mono fat 7g; poly fat 2g; insoluble fiber 4g; sugars 2g; protein 42g; vitamin a 243IU; vitamin c 7.1mg; thiamin 0.3mg; riboflavin 0.6mg; niacin equivalents 13.8mg; vitamin b6 0.7mg; folate 32.3mcg; vitamin b12 0.7mcg; sodium 955mg; potassium 622mg; calcium 60.6mg; iron 2.7mg.
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