Baked Chicken and Artichoke Hearts
6 chicken breast halves, skinned and boned
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon pepper
1/4 cup butter, melted
1 (14 ounce) can artichoke hearts, drained and halved
1/4 pound fresh mushrooms, sliced
2 tablespoons all-purpose flour
2/3 cup canned diluted chicken broth
3 tablespoons dry sherry (Mom used Marsala)
- Sprinkle chicken with salt, paprika, and pepper. Brown chicken in butter over low heat; transfer to a lightly greased shallow 2-quart casserole, reserving drippings in skillet. Arrange artichoke hearts between chicken breasts.
- Saute mushrooms in reserved drippings 4 to 5 minutes. Stir in flour, and cook 1 minute. Gradually add chicken broth and sherry; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Pour over chicken and artichokes. Cover and bake at 375 degrees for 40 minutes.