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

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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  • 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; total fat 14g; saturated fat 3g; polyunsaturated fat 2g; monounsaturated fat 7g; cholesterol 151mg; sodium 955mg; potassium 622mg; carbohydrates 11g; fiber 4g; sugar 2g; protein 42g; vitamin a 243IU; vitamin c 7mg; thiaminmg; riboflavin 1mg; niacin equivalents 14mg; vitamin b6 1mg; folate 32mcg; vitamin b12 1mcg; calcium 61mg; iron 3mg.

Reviews (1)

11 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: Unrated
01/31/2017
Please verify the ingredient amounts.    1 ounce of frozen artichoke hearts, 1 ounce of mushrooms? Thanks.