Artichoke Rosemary Chicken

Community Recipe from

Recipe Time

Prep Time:
Cook Time:


Ingredients

  • 2 pound(s) boneless, skinless chicken breast cut into thirds
  • 2 fresh artichoke hearts halved
  • 1/2 red onion sliced
  • 1/2 pound(s) baby portabella mushrooms halved or quartered
  • 2 tablespoon(s) horseradish mustard or brown mustard
  • 3 clove(s) fresh garlic minced
  • 1/8 cup(s) extra virgin olive oil
  • 1/4 cup(s) balsamic vinegar
  • 1/4 cup(s) white wine
  • 1/2 teaspoon(s) dried basil
  • 1/4 teaspoon(s) dried thyme
  • 2 teaspoon(s) fresh rosemary
  • sea salt and black pepper to taste

Preparation

  1. Line a large glass casserole pan with aluminum foil. Cut the chicken breast into thirds (to allow for more even cooking). Evenly distribute all the chicken breast chunks over the foil. Next, evenly distribute the artichoke hearts, (asparagus if desired), onions, and mushrooms. Sprinkle to taste with pepper and sea salt.
  2. In a small bowl mix together the mustard, garlic, olive oil, balsamic vinegar, white wine, basil, and thyme. Pour the liquid over the chicken/artichoke/onions. Add the rosemary and cover with foil and bake at 350 degrees for 75 minutes. Serve with brown rice and enjoy!

April 2013

This recipe is a personal recipe added by LeslieR71 and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Artichoke Rosemary Chicken Recipe at a Glance

More Recipes for Main Dishes

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy