Yield: 4 Servings
|6 \N||Chicken breast halves; boned and skinned|
|1 \N||Stick butter (up to)|
|1 pounds||Large fresh mushrooms|
|1 can||(13.5-oz) chicken broth (up to)|
|1 can||(14-oz) artichoke hearts; drained|
Sprinkle chicken breasts with salt, pepper and paprika. Saut in ½ stick butter. Put chicken aside. ln same skillet (do not use iron skillet) add other half of butter and saut mushrooms. Add 2 Tablespoons flour to the mushrooms, salt and pepper, chicken broth and sherry (to taste). Simmer for 5 to 10 minutes. Place chicken breasts in a 2 quart casserole dish, pour sauce over, cover and cook for 1 hour at 375ø to 400ø. After an hour, remove from oven and add artichoke hearts. Cover and cook an additional 30 minutes. Yield: 4 to 6 servings.
TERESA OSAM (MRS. PATRICK N.)
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .