chicken raphael
(2 ratings)
This recipe came from my late friend, Roger Hostetler, who was a chef in Monterey, CA, in the 1970's. It is easy and delicious. And I love artichokes which are featured in this recipe. NOTE: The mushrooms and artichokes cook down and become a part of the amazing gravy that makes this dish special.
(2 ratings)
yield
4 serving(s)
prep time
10 Min
cook time
45 Min
Ingredients For chicken raphael
- CHICKEN:
-
1/2 call purpose flour
-
1/2 tspsalt
-
1/2 tspblack pepper, freshly ground
-
1/4 tsprosemary, dried
-
1/4 tspgarlic powder
-
4boneless, skinless chicken breasts
- GRAVY:
-
1 can(large sized) artichokes (halved and drained)
-
1/2 lbbutter
-
1juice of 1 lemon
-
1 can(large sized) mushrooms, drained
-
1/4 cwhite wine
How To Make chicken raphael
-
1Mix flour, salt and pepper, rosemary and garlic powder and place in a large plastic bag. Adjust seasoning to your preference (more or less garlic, etc.). Shake chicken pieces in this bag until well coated. In a large skillet brown the chicken in butter and cook for approximately 15 minutes. Use medium heat and watch carefully so butter does not burn or over-brown. Add remaining ingredients. Cover and simmer 30-40 minutes, until tender. Serve on rice, either white rice or rice pilaf. NOTE: The mushrooms and artichokes cook down and become the delicious gravy which you will want to spoon over chicken, rice, and all.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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