| Chicken with Artichoke Hearts & Mushroom
6 Chicken breast halves; boned
Salt
Pepper
Paprika
1 Stick butter
1/2 - 1 pound of large fresh mushrooms
2 tablespoons of flour
one 13.5 ounce can of chicken broth
1/2 - 1 cup of Sherry
one 14 ounce can of artichoke hearts
Sprinkle chicken breasts with salt, pepper and paprika. Sauté in 1/2 stick butter. Put chicken aside. In the same skillet (do not use iron skillet) add other half of butter and sauté 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 375ºF. to 400ºF. 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 , by the Little Rock (AR) Junior League. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey. |
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