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