Baked Chicken and Artichoke Hearts

The Southern Living Cookbook page 390

Yield: 6 servings ( Serving Size: 1 piece )
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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


  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
May 2013

This recipe is a personal recipe added by Chappy851 and has not been tested or endorsed by MyRecipes.

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