A few weeks ago, I posted about our lovely shabbat dinner where our friends served two chicken dishes — the one that each of them had grown up with. You can find Hillel’s simple rotisserie chicken here. Below, for a moist and flavorful dish, is Lily’s recipe for Chicken with Artichokes. This recipe works well with Chicken Cut in 1/8ths or Boneless Skinless Breasts.
Chicken with Artichokes
Adapted from the Newton Schechter Cookbook, New Kosher Cuisine
1 c. cornstarch
2 T dried oregano
2 T dried basil
1 T dried parsley (I use fresh)
Garlic powder, to taste
Salt and pepper to taste
8 chicken breast halves, or 1 cut-up chicken
1/3 c. olive oil
1 10 oz. package of mushrooms, sliced
2 cans artichoke hearts in water, reserving the liquid
1/2 c. white wine
Preheat oven to 350.
Mix cornstarch, herbs, and spices together on a plate. Dredge chicken to coat in the cornstarch mixture.
Heat olive oil in a skillet over medium heat. Saute chicken until browned. Remove chicken from skillet and place in a baking dish.
In the same skillet, saute mushrooms and artichoke hearts with remaining oil until soft. Add wine and artichoke water and simmer 5 minutes. Pour mixture over chicken.
Bake for 30 minutes until chicken is tender and cooked through.