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.