Ingredients
5
5 servings
- •3 pounds skinless, boneless chicken breast halves, cut into bite size pieces
- •1 teaspoon salt
- •½ teaspoon freshly ground black pepper
- •1 teaspoon paprika
- •4 tablespoons butter
- •¼ pound fresh mushrooms, sliced
- •2 tablespoons all-purpose flour
- •1 cup chicken broth
- •3 tablespoons sherry
- •¼ teaspoon dried rosemary
- •1 (14 ounce) can artichoke hearts, drained
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- Sprinkle chicken with salt, pepper and paprika to taste. Melt butter or margarine in heavy skillet and brown chicken on all sides. Remove to covered 9x13 inch casserole.
- Add mushrooms to pan drippings and saute. Add flour and gradually add stock or broth and sherry. Season with rosemary; deglaze skillet.
- Arrange artichoke hearts among the chicken pieces and pour sauce over all. Cover and bake at 375 degrees F (190 degrees C) for 40 minutes or until tender.
Nutritional Facts
Per 5 servings
- Calories: 450
- Carbohydrate: 13g
- Fat: 13g
- Fiber: 3g
- Protein: 67g
- Sugar: 1g
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