chicken on the fly

(1 rating)
Recipe by
Angie Robinson
Findlay, OH

Yummm was my first comment...I got this from a magazine and have loved it ever since.

(1 rating)
yield 4 serving(s)
prep time 10 Min
cook time 45 Min

Ingredients For chicken on the fly

  • 1/2 c
    bread crumbs, dry
  • 2
    chicken breasts, boneless and skinless
  • 2 Tbsp
    olive oil, extra virgin
  • 14 1/2 oz
    can chicken broth
  • 10 oz
    can white mushrooms
  • 14 1/2 oz
    artichoke hearts, quartered
  • 1/2 c
    grated parmesan
  • 16 oz
    pasta shells, or your favorite
  • salt and pepper
  • garlic powder; or minced garlic

How To Make chicken on the fly

  • 1
    Mix bread crumbs, salt and pepper in a plastic bag. Shake the chicken pieces in the bag till coated with bread crumbs.
  • 2
    Heat 2 tbsp. oil in a frying pan. Saute chicken until browned, turning at least twice, about 10 min.
  • 3
    Remove chicken and pour broth into pan. Stir with wooden spoon until brown bits come loose.
  • 4
    Place chicken breasts in a 9X12 in. casserole dish. add mushrooms and artichokes. pour broth over chicken-it will turn into gravy while cooking.
  • 5
    Bake uncovered at 350 for 45 min. Five min. before removing from oven, sprinkle with parmesan.
  • 6
    A half hour before serving, boil pasta according to package directions.

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