12 Ratings
  • 5 Rating Star 5
  • 4 Rating Star 3
  • 3 Rating Star 2
  • 2 Rating Star 1
  • 0 Rating Star 1

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

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Ingredients

Directions

  • 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.

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Nutrition Facts

346 calories, 14 g fat (3 g saturated fat, 2 g polyunsaturated fat, 7 g monounsaturated fat), 151 mg cholesterol, 955 mg sodium, 11 g carbohydrates, 4 g fiber, 2 g sugar, 42 g protein.

Reviews (1)

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