Baked Chicken and Artichoke Hearts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
14 oz can(s) artichoke hearts drained and halved |
1/4 teaspoon(s) pepper |
6 piece(s) chicken breasts |
1/2 teaspoon(s) salt |
1/2 teaspoon(s) paprika |
1/4 cup(s) butter melted |
1/4 pound(s) mushrooms sliced |
3 tablespoon(s) dry sherry or marsala |
2 tablespoon(s) all-purpose flour |
2/3 cup(s) chicken broth |
Directions:
1. Sprinkle chicken with salt, paprika and pepper. Brown chicken in butter over low heat; transfer to a lightly greased shallow 2 quart casserole, reserving drippings in skillet. Arrange artichoke hearts between chicken breasts.
2. Saute mushrooms in reserved drippings 4 to 5 minutes. Stir in flour, and cook 1 minute. Gradually add chicken broth and sherry; cook over mediun heat, stirring constantly, until mixture is thickened and bubbly. Pour over chicken and artichokes. Cover and Bake at 375 for 40 minutes
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