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"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Sherried Chicken and Artichoke Recipe

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This recipe for Sherried Chicken and Artichoke is from Cook Book, 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:  
6 whole chicken breasts, halved, skinned and boned
1 Tbs. paprika
2 tsp. salt
1 Tbs. pepper
1/2 cup butter
2-15 ounce cans artichoke hearts, drained and quartered
1 pound fresh mushrooms, sliced
1/4 tsp. dried tarragon
2 rounded Tbs. flour
1 1/4 cups dry sherry
2 cups chicken stock
1/2-1 cup heavy cream
Directions:
Directions:
Sprinkle chicken with paprika, salt and pepper. Sauté chicken in 6 Tbs. butter until browned. Place quartered artichokes in large pyrex and place browned chicken on top.

Saute mushrooms and tarragon in remaining 2 Tbs. butter for 5 minutes. Add sherry and stock and whisk until blended. While simmering slowly add in cream. Continue simmering until sauce thickens.

Pour sauce over chicken and cover casserole. Bake at 350º for 30-40 minutes, adding more stock if chicken becomes too dry.
Personal Notes:
Personal Notes:
A local favorite from our catering business days.

 

 

 

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