"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Opulent Chicken Recipe

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This recipe for Opulent Chicken, by , is from A Girlfriends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Carol Miller
Added: Saturday, May 27, 2006


4 whole chicken breasts, boned and skinned
1/4 lb. margarine or butter
1 1/2 tsp. salt
1/2 tsp. pepper
1T. paprika
2-6oz. jars marinated artichoke hearts and bottoms
1 1/2 lbs fresh mushrooms
1 tsp. tarragon, dry
1 1/2c. chicken broth
2T. flour
1/3c. sherry

In skillet, brown breasts in 1/2 stick of butter. Season them on all sides to taste with salt, pepper and paprika. Remove.
Drain artichokes and arrange with chicken in shallow casserole.
In same skillet, using remaining butter, saute mushrooms slightly with tarragon. Add broth. Stir in flour and sherry and simmer 3-5 minutes.
Add mushroom mixture to chicken and bake covered at 375 degrees for 45 minutes.
Note: Can be assembled 3 days in advance. Bring to room temperature before baking.




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