Baked Chicken and Artichoke Hearts
The Southern Living Cookbook page 390
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- 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
- 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.
- 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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Baked Chicken and Artichoke Hearts Recipe at a Glance
- COURSE: Main Dishes