Chicken & Artichokes
(This recipe can be made ahead and then kept in the fridge until an hour before serving.)
4 boneless chicken breasts,
1/4 lb. butter
1 can artichoke hearts
1/2 lb. mushrooms (or 1 can sliced mushrooms)
3 tbsp flour
1/3 cup cooking sherry
1 1/2 cups chicken bouillion
1/8 tsp tarragon
salt & pepper
Sprinkle boneless breasts with paprika, salt & pepper.
Saute in butter and tarragon.
Put meat into a casserole dish and add artichokes (canned) and mushrooms (sauted or canned)
Mix 3 tbsp flour with 1/3 cup sherry and 1 1/2 cups chicken broth/bouillion and simmer 5 min.
Pour over chicken.
Bake at 375 for 45 min.
Serve over white rice.
