- Salt and pepper, to taste
- Paprika, to taste
- 4 chicken breasts, skinned
- 1/2 cup butter, divided
- 1 (4 oz) can mushrooms, drained or 8 large fresh mushrooms, sliced
- 2 Tbsp flour
- 1 cup chicken broth
- 1/2 cup sherry
- 1 (14 oz) can artichoke hearts, drained
Sprinkle salt, pepper and paprika over chicken breasts and brown in 1/4 cup butter. Set aside. Sauté mushrooms in remaining butter. Add flour, chicken broth and sherry. Mix.
Place artichoke hearts in bottom of 2-quart casserole or 10-inch oven skillet. Place chicken breasts over this. Pour mushroom, flour, chicken broth and sherry mixture over chicken breasts and artichokes. Bake, covered, at 300° F for 60 minutes. Uncover and bake for an additional 60 minutes.
Serve over rice.Servings: 4
Submitted by: Recipe Group Member
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