This dish tasted really great, and it reminded me of something my parents used to make when I was young. The gravy tasted great over couscous.
This was a great combination of flavors! I followed the recipe completely, only substituting 4 Tbsp. olive oil for the first go-round of butter, in an attempt to cut some saturated fat. I used a 13.75 oz. can of whole artichoke hearts in water, and I ended up cutting them in half, and it turned out to be perfect. I also used crimini mushrooms. The recipe didn't specify, so I assumed that a 9x13 baking pan was to be used, and that worked great. I didn't have any ingredients prepped beforehand (I bought whole mushrooms, I had to cut the thawed chicken breasts up, etc.), and after a long day of work, the gym, and everyday chaos, this was a little more extravagant then I would make just for an everyday meal, but I would definitely make it on a weekend, or even for company - it is that good! I served it over whole wheat bowtie noodles, with a side of green beans. Great post, thanks!