<p>Oh, goodie, goodie, goodie! You made my day!</p>
<p>My only concern was that the “sauce” would be too watery. That’s why I throw in the corn starch.</p>
<p>Well, I add capers if I’m feeling frisky; you must have been feeling very frisky to add the garlic, onions, and basil!</p>
<p>Okay…tonite there are 3 happy people in our house…1 of them is ME…and I am VERY happy…as I tried this recipe, sundried tomatoes, artichoke hearts, chicken…and it was delicious… I used about 1 cup of broth and 1/2 cup of white wine (sauvignon blanc) and I pressed 1 garlic clove in also… it went into the over for an hour and I then followed BunsenBurner’s addition and went for a walk while it baked… </p>
<p>here is my lowly addition to this thread…if you have any leftovers, or if you were to make an extra amount, you could use the leftovers for bruschetta on another day. We had some great bread tonite with dinner…and I did slather some onto a slice of bread it and it was very tasty… so, it could be an appetizer in addition to an entree. </p>
<p>Thank you for sharing this…it will make my regular repertoire…</p>
<p>Inthebiz – is this the recipe?</p>
<p>[Happy</a> Holidays | Parade.com](<a href=“http://www.parade.com/articles/editions/2005/edition_12-11-2005/Simply_Delicious]Happy”>http://www.parade.com/articles/editions/2005/edition_12-11-2005/Simply_Delicious)</p>
<p>Thank you silverlady, for posting that. Dear Sheila Lukins. Julia Child taught me how to cook; Sheila Lukins taught me to love to cook.</p>
<p>I do the epicurious recipe with wild rice and glazed carrots with dill. Have a small green salad with a shallot dressing, chocolate mousse or creme brulee and you’ve got a kick-ass Saturday night dinner party!
Grand marnier avec les desserts, s’il vous plait!</p>
<p>maineparent: Yippee! Every once in a while, I find something that’s both easy and tasty. Glad you liked this.</p>
<p>Recipe Report! Tried Very Happy’s chicken tonight (chicken with sun dried and artichokes). Flavors were outstanding. H loved it. He even asked for the name of it so he could request it again in the future! I thought the chicken was dry…but still thought it all tasted good. For next time, maybe more liquid? Less cooking time? My instinct is to braise the chicken breasts first then put in in the oven for a shorter time…but that wouldn’t be nearly as easy. In any case, a keeper.
Thanks for shaing Very Happy!</p>
<p>toneranger, I made this dish twice (I was out of artichokes, so I put Chanterelle mushrooms in the second batch). The trick is to cut the chicken into thin slices and not overcook, then the chicken will be juicy and flavorful. And I was generous with the wine.</p>
<p>Keeper recipe, for sure! Thank you, VeryHappy!</p>
<p>Yippee! You’re welcome!</p>
<p>The recipe is, of course, very forgiving. If you thought the chicken was dry, use boneless thighs instead; the dark meat is juicier. Or cook it for less time. Or . . . or . . . .</p>
<p>OK, ok…now I guess that I’ve got to get on board and try VeryHappy’s recipe. By the, yesterday my local latino market was offering ‘fowl’ for the first time in a while. But I was shocked by the price (it’s usually less costly than ordinary fryers or fryer parts) so I gave it a pass.</p>