Yields:
4 Servings
Difficulty: Easy
Prep Time: 5 Mins
Cook Time:
25 Mins
Total Time:
30 Mins
A cousin-in-law is from Louisiana, this is one of her family’s recipes but I edited it years ago to make it my own, there wasn’t enough kick for me and it was way too high in salt and calories 
I’ve also never heard of or seen frozen artichoke hearts
Ingredients
Adjust Servings
Instructions
- Season chicken with salt and pepper, add oil to a frying pan over medium heat. Fry chicken until well browned, about 5-7 minutes per side. Move chicken to platter.
- Add 1st quantity of butter to another frying pan and very lightly brown mushrooms, this takes about 5 minutes
- To chicken pan, add the 2nd quantity of butter and the flour to form a roux. Slowly pour in the chicken broth while whisking, bring this to a boil then turn down to simmer to make a nice gravy.
- While it's simmering add the mushrooms, olives and artichoke hearts to heat them through.
- Pour this gravy over the chicken and serve with rice or potatoes, both of which this gravy is awesome on.