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Chicken and artichokes

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Ingredients/Components

salt - 1/2 tsp
flour - 3 Tbsp
pepper - 1/8 tsp
chicken broth
chopped parsley - 1 Tbsp
dry sherry - 1/3 c
butter, divided - 1/2 c
fresh mushrooms, sliced - 1/2 lb
chicken breast halves, skinned and boned - 8 item
can artichoke hearts, drained and halved - 1 oz
dried whole tarragon, crushed - 1 tsp

How to make chicken and artichokes:

Sprinkle chicken with salt and pepper. Melt 1/4 cup butter in a large skillet over medium-high heat. Add chicken and cook 4 minutes on each side. Transfer chicken to a 13 x 9 x 2-inch baking dish, reserving drippings in skillet. Add remaining 1/4 cup butter; cook over medium-high heat until butter melts; add mushrooms and saute until tender. Remove mushrooms from skillet, reserving dripping in skillet. Place mushrooms and artichoke hearts on top of chicken. Sprinkle with tarragon. Add flour to drippings in skillet, stirring until smooth. Cook over low heat 1 minute, stirring constantly. Gradually add broth; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Remove from heat and stir in sherry. Pour sauce over chicken. Sprinkle with parsley. Bake, uncovered, at 375° for 45 minutes or until chicken is done. Yields 8 servings.

Recipe categories: Chicken, Main dish, Poultry.

Rating:

4.1

Average rating: 4.1, total votes: 7

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