Chicken Baked With Morels, Artichokes And Peas
Published April 20, 1996
- Total Time
- 50 minutes
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Ingredients
1 teaspoon olive oil
2 chicken breasts, on the bone, split and skinned
1 pound fresh morels, cleaned and halved or quartered, if large
4 large fresh artichoke hearts, each cut into 8 wedges and tossed with lemon juice
2 teaspoons kosher salt
Freshly ground pepper to taste
About 6 cups chicken broth, homemade or low-sodium canned
½ cup fresh shelled peas
Nutritional analysis per serving (4 servings)
40 grams carbs; 110 milligrams cholesterol; 435 calories; 4 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 10 grams fat; 14 grams fiber; 1695 milligrams sodium; 50 grams protein; 9 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 350 degrees. Heat the oil in a large skillet over medium heat. Add the chicken breasts and sear until browned on all sides, about 10 minutes. Place in a large, shallow baking dish. Surround with the morels and artichoke hearts. Season with the salt and pepper.
- Step 2
Pour enough chicken broth in the dish to half cover the chicken. Push the morels and artichoke hearts down into the liquid. Bake until the chicken is tender and just cooked through, about 35 minutes. Add the peas to the dish and bake for 5 minutes longer.
- Step 3
Divide the chicken among 4 plates. Remove the vegetables from the broth with a slotted spoon and place them around the chicken. Serve immediately.
Private Notes