ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chicken with Artichokes

Yield Makes 6 servings

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

How to Make It

  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.