My husband doesn’t like artichokes, or mustard and I totally still made this…am I terrible? Maybe a little. But guess what!? He still totally liked it. So take that Mr. Picky!
Mushroom Artichoke Chicken Recipe
Ingredients
- Chicken Breast (I used 3 pieces)
- 7 oz. jar of marinated artichoke hearts-reserve the oil
- 10 oz. Fresh Mushrooms (halved and quartered)
- 1T Mustard (Regular or Brown)
- 2-3 garlic cloves, minced
- 1/4 cup red wine vinegar
- 1/4 tsp basil
Instructions
I didn’t have time to cook this like a regular casserole at 350 for 1 hour, so if you don’t have that time either, use these instructions:
- Mix mustard, garlic cloves, vinegar, oil from jar of artichokes, and basil together
- Place 1/4 cup of the vinegar mixture on the bottom of an oven safe dish. Place chicken breast over sauce. Pour 1/4 cup sauce over the chicken). Bake in oven for 20 minutes at 400 degrees, or until chicken is cooked through
- Quarter artichokes and mushrooms, place in a large saucepan
- Pour remaining vinegar mixture over vegetables and heat over the stove until veggies are warmed all the way through, and soft
- Combine veggies and cooked chicken
ENJOY!
Hi, Hilary! I’m just wondering if you could give us the original one hour at 350 degrees casserole recipe, please? Thanks!
Hi Judy, I’m not sure what you mean by the “original one hour at 350 degrees casserole recipe.” There was no original recipe. I was just pointing out that you can either cook it like I did, or make it like you would a casserole.
This sounds awesome…I can see why he liked it.