Chicken with Mushrooms & Artichokes

Submitted by Susie Jones

Chicken with Mushrooms & Artichokes


  • 4 skinless, boneless chicken breast halves
  • 2 cups chicken broth
  • 2 cloves garlic crushed
  • 1/2 small onion finely chopped
  • 1 cup dry white wine
  • 1 (8 oz.) pkg. sliced fresh mushrooms
  • 1 (10 oz.) can artichoke hearts drained
  • 1 cup heavy cream
  • Salt anf freshly ground pepper to taste


  • Preheat oven to 325 degrees. Place chicken in a lightly buttered 9x13 baking dish. Bake for 25-30 minutes, or until chicken is no longer pink and juices run clear. While chicken is baking, combine chicken broth, garlic and onion in a medium saucepan. Bring to a boil, and cook until liquid is reduced to half. Add wine, and continue to cook until reduced and slightly thickened. Stir in mushrooms and artichokes. Reduce heat and simmer until mushrooms are tender. Stir in heavy cream, and cook, stirring occasionally, until thickened. Season with salt and pepper. Serve over baked chicken.