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Sherried Chicken With Artichokes

Southern.Crockpot's picture
Ingredients
  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)
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Saute
Occasion: 
Christmas
Ingredient: 
Chicken

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