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Creamy Mushroom-Artichoke Sauce

Creamy Mushroom-Artichoke Sauce



This recipe goes with Baked Pecan Chicken

Southern Living DECEMBER 2005

  • Yield: Makes about 2 1/2 cups
  • Cook time:12 Minutes
  • Prep time:15 Minutes


  • 2 tablespoons butter
  • 1 tablespoon vegetable oil
  • 1 (8-ounce) package sliced mushrooms
  • 1/2 cup chopped onion (about 1/2 onion)
  • 2 garlic cloves, minced
  • 3/4 cup chicken broth
  • 1 (8-ounce) package cream cheese, softened*
  • 1 (14-ounce) can artichoke hearts, drained and coarsely chopped
  • 2 tablespoons fresh lemon juice
  • 1/8 to 1/4 teaspoon ground red pepper


Melt butter with oil in a large skillet over medium heat; add mushrooms, onion, and garlic, and sauté 5 to 7 minutes or until tender. Stir in chicken broth and cream cheese, and cook, stirring constantly, 2 to 3 minutes or until cream cheese melts. Stir in artichoke hearts, lemon juice, and red pepper. Reduce heat to low, and cook 2 minutes or until mixture is hot.

*1 (8-ounce) package 1/3-less-fat cream cheese may be substituted.


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Creamy Mushroom-Artichoke Sauce recipe