posted by Ann Sanders 12-05-100 9:05 AM
Chicken and Artichokes in Garlic Sauce
1 tbl. corn oil
4 boneless, skinless chicken breast halves (aprox. 1 lb.)
1 cup sliced mushrooms
1 pkg. (9 oz.) frozen artichoke hearts, thawed
1 cup milk
1/2 cup water
1 pkg. (1.6 oz.) Knorr Garlic Herb Pasta Sauce Mix
Hot cooked pasta/rice
In skillet heat oil over medium-high heat. Add chicken; cook 5 minutes or until lightly browned, turning once. Remove chicken from skillet. Add mushrooms; stirring constantly, cook 3 minutes. Add artichokes, milk, water and sauce mix. Stirring constantly, bring to a boil. Return chicken to skillet. Reduce heat, cover and simmer 5 minutes or until chicken is tender. Serve over pasta or rice. If desired, garnish with fresh rosemary.