| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry | 4 | Servings | |
INGREDIENTS
| 6 | Chicken breast halves, boned | |
| and skinned | ||
| Salt | ||
| Pepper | ||
| Paprika | ||
| 1 | Stick butter | |
| 1/2 | up to | |
| 1 | lb | Large fresh mushrooms |
| 2 | T | Flour |
| 1 | 13.5-oz chicken broth | |
| 1/2 | up to | |
| 1 | c | Sherry |
| 1 | 14-oz artichoke hearts | |
| drained |
INSTRUCTIONS
Sprinkle chicken breasts with salt, pepper and paprika. Saut in 1/2 stick butter. Put chicken aside. ln same skillet (do not use iron skillet) add other half of butter and saut mushrooms. Add 2 Tablespoons flour to the mushrooms, salt and pepper, chicken broth and sherry (to taste). Simmer for 5 to 10 minutes. Place chicken breasts in a 2 quart casserole dish, pour sauce over, cover and cook for 1 hour at 375ø to 400ø. After an hour, remove from oven and add artichoke hearts. Cover and cook an additional 30 minutes. Yield: 4 to 6 servings. TERESA OSAM (MRS. PATRICK N.) From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 570
Calories From Fat: 250
Total Fat: 28.3g
Cholesterol: 134.1mg
Sodium: 1418.8mg
Potassium: 1373.7mg
Carbohydrates: 26g
Fiber: 8.7g
Sugar: 3g
Protein: 41.3g