| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry |
4 |
Servings |
INGREDIENTS
| 6 |
|
Chicken breast halves; boned and skinned |
|
|
Salt |
|
|
Pepper |
|
|
Paprika |
| 1 |
|
Stick butter (up to) |
| 1 |
lb |
Large fresh mushrooms |
| 2 |
tb |
Flour |
| 1 |
cn |
(13.5-oz) chicken broth (up to) |
| 1 |
c |
Sherry |
| 1 |
cn |
(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 375° to 400°. 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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