Ingredients
4-5 boneless, skinless chicken breats (about 5oz each)
1/2 tsp salt
1/2 tsp pepper
1/2 -3/4 tsp sweet paprika
4 TB butter (divided)
1/2 lb sliced mushrooms
3 TB flour
2 cups chicken broth
2 TB sherry (or more to taste)
2 14oz cans artichoke hearts, drained
Preparation
Preheat oven to 350˚. Season chicken with salt, pepper and paprika. Melt 2 TB butter over medium-high in skillet and brown chicken on both sides (about 3-4 minutes per side). Place chicken in 9x13 casserole dish. Add remaining butter to skillet. Add mushrooms, sprinkle with flour and cook 3-4 minutes, until browned. Add the chicken broth to skillet, bring to a boil, and let simmer for a few minutes until slightly thickened. Stir in sherry. Place artichoke hearts among the chicken. Pour mushroom sauce over chicken and artichokes. Bake at 350˚ for about 1 hour.
