Print Recipe

Sour Cream Chicken with Artichoke Hearts




  1. Heat butter or margarine in a large skillet over medium high heat. Add mushrooms, season with salt and pepper and sauté until golden brown. Remove from skillet.
  2. Season chicken with salt and pepper. Add chicken pieces to remaining butter in saucepan and sauté until browned on all sides and nearly cooked through.
  3. Return mushrooms to skillet and add artichoke hearts, white wine and chicken broth, stirring well and scraping bottom of pan. Bring to a boil. Reduce heat and stir in curry powder.
  4. Whisk the flour into the sour cream and add to chicken mixture over low heat, being careful not to boil. Heat, stirring often, until heated through.
  5. Serve over hot cooked rice and garnish with chopped parsley.

Yield: 6 servings

The recipe can be prepared ahead and refrigerated in a greased casserole dish, tightly covered in plastic wrap. Uncover and reheat in a 300 degree F oven for 20 minutes before serving.


Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.