Chicken And Artichoke Hearts Recipe
Ingredients
1 large onion
4 boned chicken breasts
Salt
1 stick butter
2 1/2 teaspoons paprika
4 tablespoons flour
1/2 cup chicken stock
3/4 cup sour cream
1 cup white wine
1 can artichoke hearts
5 slices crisp bacon (crumbled)
Slivered almonds
Salt to taste
Directions
Chop onion finely.
Skin chicken; sprinkle with salt.
Heat butter in frying pan; brown chicken.
Remove chicken from pan.
Saute onion and paprika in remaining butter; remove pan from heat.
Stir in flour; return to heat.
Gradually add stock; stir until mixture boils and thickens.
Add sour cream and wine; simmer lightly.
Place chicken and drained artichoke hearts in ovenproof dish or casserole; top with sauce.
Cover; bake at 350°F 1 hour.
Top with bacon and almonds
Skin chicken; sprinkle with salt.
Heat butter in frying pan; brown chicken.
Remove chicken from pan.
Saute onion and paprika in remaining butter; remove pan from heat.
Stir in flour; return to heat.
Gradually add stock; stir until mixture boils and thickens.
Add sour cream and wine; simmer lightly.
Place chicken and drained artichoke hearts in ovenproof dish or casserole; top with sauce.
Cover; bake at 350°F 1 hour.
Top with bacon and almonds
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