Chicken with artichoke hearts & mushroom

Yield: 4 Servings

Measure Ingredient
6 \N Chicken breast halves; boned and skinned
\N \N Salt
\N \N Pepper
\N \N Paprika
1 \N Stick butter (up to)
1 pounds Large fresh mushrooms
2 tablespoons Flour
1 can (13.5-oz) chicken broth (up to)
1 cup Sherry
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.


From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .

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