Sherried Chicken With Artichokes
|Skinless boneless chicken breast halves/Null||6 (Null)|
|Paprika/Null||1 Teaspoon (Null)|
|Pepper/Null||1⁄2 Teaspoon (Null)|
|Butter/Margarine||2 Tablespoon, melted (Null)|
|Canned artichoke hearts/Null||14 Ounce, drained and halved (1 Can)|
|Sliced fresh mushrooms/Null||1 1⁄3 Cup (21.33 tbs) (Null)|
|Sliced green onions/Null||3 Tablespoon (Null)|
|Cornstarch/Null||1 Tablespoon (Null)|
|Chicken bouillon granules/Null||1 Teaspoon (Null)|
|Dried rosemary/Null||1⁄2 Teaspoon, crushed (Null)|
|Water/Null||2⁄3 Cup (10.67 tbs) (Null)|
|Dry sherry/Null||1⁄4 Cup (4 tbs) (Null)|
Sprinkle chicken on both sides with paprika and pepper.
Cook chicken in 2 tablespoons butter in a large skillet over medium-high heat 2 minutes on each side or until lightly browned.
Place chicken in a lightly greased 11- x 7-x 1 1/2-inch baking dish.
Arrange artichoke hearts around chicken; set aside.
Cook mushrooms and green onions in 2 tablespoons butter in a skillet over medium heat, stirring constantly, until tender.
Combine cornstarch and remaining ingredients; add to skillet.
Bring to a boil; cook, stirring constantly, 1 minute.
Pour mixture over chicken and artichokes.
Cover and bake at 375° for 30 minutes or until chicken is done.