This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Outstanding Chicken Dinner
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- #1663
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
2 tablespoons unsalted butter
8 ounces button mushrooms, chopped
2 cups chicken broth
4 bone-in chicken breast halves, skinless
1 can (10 ounce size) artichoke hearts, drained and sliced
1/2 cup unsalted butter
1/2 cup all-purpose flour
1 1/2 cup half-and-half cream
1 cup grated Parmesan cheese
1 teaspoon dried rosemary
1/2 teaspoon salt
1/4 teaspoon black pepper
directions
Preheat the oven to 325 degrees F.
Melt 2 tablespoons of butter in a large skillet over medium heat. Saute mushrooms in butter until tender. Remove from the skillet, and set aside.
Place the chicken into the skillet, and pour the broth over it. Cover, and simmer over medium heat for 20 minutes, or until the chicken is cooked through. Reserve 1/2 cup of broth from the pan, and discard or save remaining broth for other uses. Remove the chicken to a 9x13 inch baking dish, and top with artichokes.
Melt the remaining 1/2 cup of butter in a skillet over medium heat, and whisk in flour until smooth. Gradually stir in the 1/2 cup of reserved broth, and half and half cream. Cook, stirring constantly, until thickened, about 5 minutes.
Turn off the heat, and stir in the Parmesan cheese, rosemary, salt and pepper. Pour sauce over the chicken in the baking dish. Place sauteed mushrooms on the top.
Bake uncovered for 30 minutes in the preheated oven. Let stand for a few minutes before serving to let the sauce thicken.
added by
SweetQueenRecipes
nutrition data
Nutritional data has not been calculated yet.
The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
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reviews & comments
March 7, 2015
Love this recipe, I've made this a few times, it's fabulous. If the sauce is a bit thick, I like to thin it with a bit of white wine...adds a nice flavour as well.