Artichoke Chicken And Rice Recipe - Cooking Index
Artichoke Chicken And Rice Recipe - Cooking Index
| 1 lb | Chicken breasts halves - (to 1 1/2 lbs) | |
| 1/4 cup | Flour | |
| 3 tablespoons | Grated Parmesan cheese | |
| 1 teaspoon | Salt | |
| 1/2 teaspoon | Coarsely-ground black pepper | |
| 1 teaspoon | Paprika | |
| 2 tablespoons | Olive oil | |
| 1 1/2 cups | Converted rice | |
| 1/4 cup | Chopped red bell pepper or pimiento | |
| 4 | Scallions - chopped | |
| 4 oz | Mushrooms - sliced | |
| 1 1/2 cups | Chicken broth | |
| (use bouillon, canned, or base) | ||
| 1 x | Cream of celery soup, low-fat | |
| 1 x | Artichokes - quartered, and | |
| Drained |
In a large skillet over medium heat, heat the olive oil. Combine flour, cheese, salt, pepper, and paprika. Dredge chicken in the flour mixture then brown in the hot oil. Transfer chicken to the crockpot.
In the hot skillet, saute bell pepper, scallions, and mushrooms for about 2 minutes; add chicken broth and soup, stirring to combine thoroughly; pour over chicken in the crockpot.
Stir in rice and artichokes; cover and cook for 5 to 6 hours on LOW.
This recipe yields 6 servings.
Source:
Southern U.S. Cuisine (crockpot collection) at - http://southernfood.about.com
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