Salt and pepper, to taste
Paprika, to taste
4 chicken breasts, skinned
1/2 cup butter, divided
1 (4 ounce) can mushrooms, drained or 8 large fresh mushrooms, sliced
2 tablespoons flour
1 cup chicken broth
1/2 cup sherry
1 (14 ounce) can artichoke hearts, drained
Sprinkle salt, pepper and paprika over chicken breasts and brown in 1/4 cup butter. Set aside.
Sauté mushrooms in remaining butter. Add flour, chicken broth and sherry. Mix.
Place artichoke hearts in bottom of 2-quart casserole or 10-inch oven skillet. Place chicken breasts over this. Pour mushroom, flour, chicken broth and sherry mixture over chicken breasts and artichokes.
Bake, covered, at 300 degrees F for 60 minutes.
Uncover and bake for an additional 60 minutes.
Serve over rice.
Yield: 4 servings
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