Yield: 6 servings
|2 pounds||Chicken pieces|
|¼ pounds||Butter or margarine|
|½ pounds||Small mushrooms|
|6||Artichoke hearts or bottoms fresh or frozen, cooked|
|½ cup||Cream sherry|
|1 cup||Half and half, about|
Dredge chicken in flour. Melt butter in large skillet, add chicken and saute until lightly browned. Season to taste with salt, pepper and nutmeg.
Wash mushrooms and pat dry. Add to chicken along with artichoke hearts.
Pour sherry over all, cover and simmer 15 minutes or until chicken is tender and most of wine has evaporated. Stir in half and half. Add more half and half if needed to thin sauce to desired consistency. Add parsley and chives and serve at once.
(C) 1992 The Los Angeles Times