MrsReber
04-20-2001, 06:19 AM
Hello- I went home last night and found that hubby defrosted some whole chicken breasts with ribs. I normally use those to make chicken soup so I was at a loss as to what to make for dinner (we didn't really want chicken soup). I found a great recipe in a cookbook that a friend bought for me in Atlanta.
1 cup flour
1 tsp salt (I used seasoned salt)
1 tsp pepper
2 pounds chicken peices (I removed the skin and excess fat)
1/4 c butter or margarine (I didn't use that much)
3/4 cup sherry (I used a white zinfandel)
3/4 cup chicken broth
16 oz can artichoke hearts, drained
2 medium size tomatoes, cut into wedges
1 medium onion, sliced
1/2 medium bell pepper sliced
Combine flour, salt and pepper in a ziploc bag. Add the chicken peices to the bag and coat with mixture. Melt butter or margarine in a skillet. Brown the chicken in butter, then add sherry (or wine) and chicken broth. Cover and simmer for 45 minutes. Add vegetables and cook for 15 more minutes.
It was very simple, but hubby absolutetly loved it. I really liked the vegetables. I found that 45 minutes might be just a little bit too long to cook the chicken, too. I think I cut it down to around 30-35 so it wouldn't dry out at all. We had some leftover veggies so I saved them. I figure I can toss them with some pasta for a quick lunch.
Just wanted to share!!
1 cup flour
1 tsp salt (I used seasoned salt)
1 tsp pepper
2 pounds chicken peices (I removed the skin and excess fat)
1/4 c butter or margarine (I didn't use that much)
3/4 cup sherry (I used a white zinfandel)
3/4 cup chicken broth
16 oz can artichoke hearts, drained
2 medium size tomatoes, cut into wedges
1 medium onion, sliced
1/2 medium bell pepper sliced
Combine flour, salt and pepper in a ziploc bag. Add the chicken peices to the bag and coat with mixture. Melt butter or margarine in a skillet. Brown the chicken in butter, then add sherry (or wine) and chicken broth. Cover and simmer for 45 minutes. Add vegetables and cook for 15 more minutes.
It was very simple, but hubby absolutetly loved it. I really liked the vegetables. I found that 45 minutes might be just a little bit too long to cook the chicken, too. I think I cut it down to around 30-35 so it wouldn't dry out at all. We had some leftover veggies so I saved them. I figure I can toss them with some pasta for a quick lunch.
Just wanted to share!!