The Bride'S Chicken Recipe

Name: The Bride'S Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 chicken breast halves, skinned and boned; 1/2 teaspoon salt; 1/8 teaspoon black pepper; 1/2 cup butter, divided; 1/2 lb mushroom, sliced; 1 (14 ounce) can artichoke hearts, drained and halved; 1 teaspoon dried whole tarragon, crushed; 3 tablespoons all-purpose flour; 1 1/2 cups chicken stock; 1/3 cup dry sherry; 1 tablespoon parsley, chopped (half the amount if you use dry)

Servings: persons

8 chicken breast halves, skinned and boned
1/2 teaspoon salt
1/8 teaspoon black pepper
1/2 cup butter, divided
1/2 lb mushroom, sliced
1 (14 ounce) can artichoke hearts, drained and halved
1 teaspoon dried whole tarragon, crushed
3 tablespoons all-purpose flour
1 1/2 cups chicken stock
1/3 cup dry sherry
1 tablespoon parsley, chopped (half the amount if you use dry)

1
Sprinkle the chicken with salt and pepper. Melt 1/4 cup of butter in a large skillet over medium-high heat. Add the chicken, and cook 4 minutes on each side or until browned. Transfer to a 13 x 9 x 2 inch baking dish, reserving the drippings in the skillet.
2
Add the remaining 1/4 cup butter to the skillet. Cook over medium-high heat until the butter melts; add the mushrooms, and saute until tender. Remove the mushrooms from the skillet, reserving the drippings in the skillet.
3
Place the mushrooms and halved artichoke hearts on top of the chicken. Sprinkle with the crushed tarragon.
4
Preheat the oven to 375 degrees.
5
Add flour to the drippings in the skillet, stirring until smooth. Cook over low heat for 1 minute, stirring constantly. Gradually add the broth; cook over medium heat, stirring constantly, until the mixture is thickened and bubbly. Remove from the heat, and stir in sherry.
6
Pour the sauce over the chicken. Sprinkle with parsley. Bake, uncovered, at 375 degrees for 45 minutes or until the chicken is done.

737

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 chicken breast halves, skinned and boned, 1/2 teaspoon salt, 1/8 teaspoon black pepper, 1/2 cup butter, divided, and more.

Yes, The Bride'S Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

The Bride'S Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions