1 teaspoon olive oil
1 (8 ounce) package sliced mushrooms
½ teaspoon Italian seasoning
½ teaspoon garlic powder
1 pound boneless, skinless chicken breasts
1 (14 ounce) can artichoke heart quarters,
drained
½ cup mayonnaise
½ cup sour cream
In a medium skillet, heat oil over medium-high heat;
add mushrooms, Italian seasoning and garlic powder. Salt and pepper to taste;
saute until softened and slightly browned. Set aside.
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| There's no smell in the world like delicious sauteeing mushrooms. |
Salt and pepper chicken breasts; place in an 11x7-inch
baking dish. In medium bowl, combine mushrooms, artichokes, mayonnaise and sour
cream; pour over chicken.
Bake in a preheated 375F oven 30 minutes or until
chicken reaches 170F on an instant read thermometer.
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| Pretty food. :) |
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| Served with a little wild rice mix to eat with sauce. |
My Rating: 4/5 "Tasty! This is a pleasant combination of flavors and the chicken cooks up nice and moist. Make sure you use that extra sauce - it's too nice to go to waste!"
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