|Chicken breasts||4 Large|
|Butter||1 1⁄2 Teaspoon|
|Lemon juice||1 1⁄2 Tablespoon|
|Dry white wine||1⁄3 Cup (5.33 tbs)|
|Chicken stock||1 Teaspoon|
|Frozen artichoke hearts||8 Ounce, parboiled (1 Package)|
|Chopped parsley||1 Tablespoon|
Season chicken breasts with salt, paprika, pepper, tarragon, and rosemary.
Place in a shallow baking dish and bake in a 375Â° oven for 20 minutes, or until cooked through.
Using a large frying pan, melt butter and saute mushrooms with lemon juice until glazed.
Add wine, Sherry, chicken stock base, and cooked artichoke hearts and heat through.
Spoon vegetables over the chicken and quickly boil down remaining juices until slightly reduced and spoon over all.
Sprinkle with parsley.
Contains about 200 calories per serving.