Breast Of Chicken With Artichokes And Mushrooms
A flavorful chicken dish featuring tender breasts with savory artichokes and mushrooms, enhanced by lemon, sherry, and rich cream, perfect for elegant dinners or family meals.
Ingredients
Instructions
- Bring chicken, celery, onions, salt, and white pepper to a boil in 1 quart of water.
- Reduce heat and simmer until breasts are tender. Strain broth and let it cool.
- When breasts are cool, skin and chop into round slices.
- Wash and slice mushrooms horizontally into round slices.
- Saute mushrooms in butter, then add grated onion and lemon juice.
Tips & Substitutions
For added flavor, consider marinating the chicken breasts in a mixture of lemon juice and dill weed before cooking. If you don't have dry sherry, substitute it with white wine or chicken broth. To enhance the dish, sauté some garlic with the mushrooms, or add a splash of cream to the mushroom mixture for a richer sauce. This dish pairs beautifully with Chicken With Apples for a delightful meal.
Serving Suggestions
Serve this dish over a bed of rice or alongside roasted vegetables for a complete meal. It also pairs well with a light salad dressed in lemon vinaigrette to balance the rich flavors. For a hearty option, consider serving it with Chicken And Broccoli Hot Dish or a side of crusty bread to soak up the delicious sauce.
Storage & Reheating
Store any leftover chicken in an airtight container in the refrigerator for up to three days. To reheat, place the chicken in a skillet over medium heat, adding a splash of broth or cream to keep it moist, and cover until heated through. Alternatively, you can microwave it on a low setting for a couple of minutes, ensuring it doesn’t dry out.
Nutrition & Diet Analysis (per serving)
Each serving of Breast Of Chicken With Artichokes And Mushrooms contains roughly 382 calories, with 30g protein, 29g carbohydrates, and 18g fat. It is an excellent source of iron (75% of the Daily Value), protein (61% of the Daily Value), and vitamin D (47% of the Daily Value), and a good source of calcium and vitamin A. Note that it is relatively high in sodium, at 1259mg per serving (55% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen chicken breasts for this recipe?
Yes, you can use frozen chicken breasts. Just make sure to thaw them completely before cooking to ensure even cooking. If you're short on time, you can cook them directly from frozen, but increase the simmering time until they are fully cooked through.
What can I substitute for heavy cream?
If you're looking for a lighter option, you can substitute heavy cream with half-and-half or a mixture of milk and flour to achieve a similar consistency. For a dairy-free alternative, consider using coconut cream or a cashew cream blended until smooth.
How do I know when the chicken is fully cooked?
The chicken is fully cooked when it reaches an internal temperature of 165°F (75°C). You can check this using a meat thermometer. Additionally, the juices should run clear when the chicken is cut, and there should be no pink meat remaining.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).