Chicken with Artichokes

Southern Living DECEMBER 2002

  • Yield: Makes 6 servings


  • 6 skinned and boned chicken breast halves
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons butter or margarine, divided
  • 1 (14-ounce) can artichoke hearts, drained and halved
  • 2 green onions, chopped
  • 2/3 cup water
  • 1/4 cup sherry
  • 1 tablespoon cornstarch
  • 1 teaspoon chicken bouillon granules
  • 1/2 teaspoon dried rosemary


Sprinkle chicken with paprika, salt, and pepper.

Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat; add chicken, and cook 5 minutes on each side or until lightly browned. Remove chicken, and set aside.

Melt remaining butter in same skillet over medium heat. Add artichoke hearts and green onions; sauté 1 minute.

Stir together 2/3 cup water and next 4 ingredients; add to artichoke mixture. Return chicken to skillet. Bring to a boil, and cook, stirring constantly, 1 minute.


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Chicken with Artichokes Recipe