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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
6 skinned and boned chicken breast halves |
1 teaspoon paprika |
1/2 teaspoon salt |
1/2 teaspoon pepper |
2 tablespoons butter or margarine, divided |
1 (14-ounce) can artichoke hearts, drained and halved |
2 green onions, chopped |
2/3 cup water |
1/4 cup sherry |
1 tablespoon cornstarch |
1 teaspoon chicken bouillon granules |
1/2 teaspoon dried rosemary |
Directions:
1. Sprinkle chicken with paprika, salt, and pepper.
2. Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat; add chicken, and cook 5 minutes on each side or until lightly browned. Remove chicken, and set aside.
3. Melt remaining butter in same skillet over medium heat. Add artichoke hearts and green onions; sauté 1 minute.
4. Stir together 2/3 cup water and next 4 ingredients; add to artichoke mixture. Return chicken to skillet. Bring to a boil, and cook, stirring constantly, 1 minute.
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