Yield: 4 servings
|4||Boneless, skinless chicken|
|¼ cup||All-purpose flour|
|Dash of salt|
|Dash of pepper|
|2 tablespoons||Canola oil|
|4 cups||Sliced mushrooms|
|1 teaspoon||Chopped shallots|
|½ teaspoon||Minced garlic|
|8||Quartered artichoke hearts,|
|Canned or frozen|
|1 cup||Sour cream|
Dust chicken breasts with combined flour, salt and pepper.
Heat oil in a large skillet over medium heat. Brown chicken 4 to 5 minutes on each side. Add mushrooms, shallots and garlic, and continue to cook 2 to 3 minutes. Stir in sherry and continue to cook for 1 minute.
Remove chicken from skillet. Stir in artichoke hearts and sour cream. Add chicken back to skillet. Continue to cook until sauce is hot and chicken is done, approximately 5 minutes. Additional sherry can be added if sauce becomes too dry.
Makes 4 servings.
SOURCE: Covered Bridge Restaurant, Cottage Grove, Oregon. Recipe published in the Oregonian.
Shared by Cate Vanicek