Pound or cut chicken to 1/4 inch thick.
Heat butter and olive oil in large skillet; add chicken and brown for 5-7 minutes. Remove from pan and put into an oven proof cassarole dish. Reserve pan juices.
Top chicken with artichokes and mushrooms.
Brown onions and pancetta in reserved pan juices. Drain any left over pan oil. Sprinkle onions with flour. Add wine and chicken stock. Add rosemary, parsley, salt and pepper. Cook until thick and bubbly. Remove from heat and pour over chicken.
Cover and bake at 350 for 30-40 minutes.
Cook egg noodles according to package directions. Place on plate and top with chicken and gravey
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (527g)|
|Recipe Makes: 4|
|Calories from Fat: 749 (64%)|
|Amt Per Serving||% DV|
|Total Fat 83.2g||111 %|
|Saturated Fat 39.1g||195 %|
|Monounsaturated Fat 29.4g|
|Polyunsanturated Fat 8.3g|
|Cholesterol 271mg||83 %|
|Sodium 884.7mg||31 %|
|Potassium 1007.1mg||27 %|
|Total Carbohydrate 66.8g||20 %|
|Dietary Fiber 7.1g||28 %|
|Sugars, other 59.7g|
|Protein 40.1g||57 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1176
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