Ingredients
- 4 boneless chicken breasts
- Paprika to taste
- Salt and Pepper to taste
- 1/2 cup butter
- 1 can (15 oz) artichoke hearts, drained
- 4 oz fresh mushrooms sliced
- Pinch of tarragon
- 3 tbsp flour
- 1 1/2 cup chicken bouillon or stock
- 1/2 cup sherry
Directions
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Rinse chicken and pat dry
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Sprinkle with paprika, salt and pepper
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Saute chicken with half of the butter(1/4 cup) until brown on all sides
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Transfer chicken with slotted spoon to 9×12 baking dish
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Arrange artichokes around the chicken
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Add the remaining butter, mushrooms and tarragon to frying pan
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Saute for 5 min, stirring frequently
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Pour over chicken and artichokes
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Bake covered 375 for 45 minutes