Chicken with Artichokes

Recipe from

Southern Living


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


Sprinkle chicken with paprika, salt, and pepper.

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.

Melt remaining butter in same skillet over medium heat. Add artichoke hearts and green onions; sauté 1 minute.

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.