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Baked Chicken and Artichoke Hearts Recipe

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This recipe for Baked Chicken and Artichoke Hearts is from The Engelhardt Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 lbs. chicken breasts
1 tsp. salt
1/2 tsp. paprika
1/4 tsp. pepper
1/4 C. plus 2 Tbsp. butter, divided
9 oz. marinated artichoke hearts, drained & quartered (if not already)
1/4 lb. fresh mushrooms, sliced
2 Tbsp. flour
2/3 C. chicken broth
3 Tbsp. dry sherry
Directions:
Directions:
Sprinkle chicken with salt, paprika, and pepper. Melt 1/4 cup butter in skillet and brown chicken over low heat; transfer to shallow 2-quart casserole, reserving drippings in skillet. Arrange artichoke hearts in between chicken breasts and set aside.

Add remaining butter to reserved drippings. Add mushrooms and saute 4 to 5 min. Stir flour into mushrooms, gradually add chicken broth and sherry, mixing well. Cook over medium heat, stirring constantly until thickened (about 5 min.) Pour sauce over chicken and artichokes. Cover and bake at 375º for 40 min.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
20 min.

 

 

 

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