Baked Chicken And Artichoke Hearts Recipe
Baked chicken and artichoke hearts is an oven cooked chicken recipe. Prepared with mushrooms and artichoke hearts, this baked chicken is flavored with sherry and paprika and cooked in broth for a nice and moist texture.
Ingredients
6 chicken breast halves, skinned and boned
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon pepper
1/4 cup butter or margarine, 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
Directions
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° for 40 minutes.
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° for 40 minutes.
