Yield: 4 servings
Measure | Ingredient |
---|---|
4 \N | Boneless, skinless chicken |
\N \N | Breast halves |
¼ cup | All-purpose flour |
\N \N | Dash of salt |
\N \N | Dash of pepper |
2 tablespoons | Canola oil |
4 cups | Sliced mushrooms |
1 teaspoon | Chopped shallots |
½ teaspoon | Minced garlic |
½ cup | Sherry |
8 \N | Quartered artichoke hearts, |
\N \N | 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