Chicken and Artichoke Stroganoff


12 oz Marinated artichokes hearts, undrained
1 cup Onion, chopped
1 1/2 cup Boiling water
1/4 cup All-purpose flour
1 tsp Dry mustard
1 tsp Dillweed
8 oz Sour cream
4 Chicken breast halves, sliced
2 Cloves Garlic, minced
1 Chicken bouillon cube
Hot cooked pasta


Drain artichoke hearts, reserving liquid. Set artichoke hearts and marinade aside. In a large skillet saute chicken, onion, and garlic in 1/4 cup reserved liquid until chicken is lightly browned and onion is tender. Dissolve bouillon in boiling water and pour over chicken. Combine flour, dry mustard and dillweed in a small bowl; stir well. Add flour mixture to remaining artichoke marinade; stir until smooth. Pour over chicken. Bring mixture to a boil; cover, reduce heat, and simmer 4 to 5 minutes or until chicken is done. Remove from heat. Stir in reserved hearts, sour cream and salt. Serve over rice.

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