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CHICKEN AND ARTICHOKES
ingredients
8 whole chicken breasts, split, boned and skinned or 16 small chicken parts with bone in salt, pepper and paprika 6 Tbsp. butter 1 lb. mushrooms, sliced 2 Tbsp. flour 2/3 cups chicken bouillon 1/4 cup Sherry 2 - 3 (6 oz.) jars marinated artichoke hearts, drained
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preparation
Season chicken parts with salt, pepper and paprika. Brown 12-15 minutes in 4 tablespoons butter. Remove chicken from pan and place in casserole. Add 2 tablespoons butter to skillet and sauté mushrooms about 5 minutes. Stir in flour, bouillon and Sherry. Cook 5 minutes, stirring frequently. Arrange artichokes over chicken. Pour sauce over top. Bake, covered, for 1 hour at 375°. Serves 8. Can be frozen. |
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