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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Chicken with Artichokes and Sherry Cream Sauce Recipe

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This recipe for Chicken with Artichokes and Sherry Cream Sauce 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:  
10 skinless, boneless chicken breasts
1 Tbsp. paprika
2 tsp. salt
1 Tbsp. pepper
1/2 cup butter
2 15-oz. cans artichoke hearts, drained and quartered
1 lb. fresh mushrooms
1/2 tsp. dried tarragon
2 rounded tsp. flour
1 1/4 cup dried sherry
2 cups chicken stock
1 cup heavy cream
Directions:
Directions:
Sprinkle chicken with paprika, salt and pepper. Sauce chicken in 6 Tbsp. butter until browned. Arrange artichoke hearts on the bottom of a large buttered casserole dish. Place browned chicken on top. Sauté mushrooms and tarragon in remaining 2 Tbsp. butter for 5 minutes. Add flour and cook for 2 minutes more. Add sherry, stock and heavy cream to the pan, whisking until blended. Simmer 5 minutes until sauce thickens.

Pour sauce over chicken and cover. Bake at 350º for 30-40 minutes, adding more stock if chicken becomes too dry.

 

 

 

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