Poulette Parisenne & Israeli Couscous

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By Sandra Berger

Poulette Parisenne, Israeli Couscous


2 lbs Chicken Pieces, skinned
2 T Oil
1 can Cream of Mushroom Soup
8oz Mushrooms, quartered
1/3 c Canned Tomatoes, Petite Diced
Dash Basil
15 oz Artichoke Hearts, Drained and Quartered


In a large skillet or dutch oven, brown chicken in oil. Pour off excess oil and chicken grease. Add remaining ingredients, except artichokes. Cover and cook over medium low heat for 45 minutes, turning chicken and stirring sauce occasionally. When there is 30 minutes left on chicken, make couscous according to package directions. Right before serving, add the artichokes to chicken and heat through, about 3 minutes.

Serves 4

Let him who would move the world, first move himself.   – Socrates

Sandra Berger

Sandra Berger

Sandra Berger has a degree in Restaurant Management from the University of Illinois and has worked in the food industry ever since. She is best known for her easy-to-make, yummy, family- friendly recipes. Some of these are a part of her cook book, "Sandra's Easy Epicure: Easy Eats." In addition to creating culinary masterpieces, she is also an experienced event planner. Sandra lives with her family in Columbus, Ohio.
Sandra Berger

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