From, "River Road Recipes II...A Second Helping," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
Arrange artichoke hearts and potatoes in a 2-1/2 quart casserole. Coat chicken with flour and brown in butter or margarine. When brown on both sides, arrange on top of vegetables. In same skillet, cook green onions until tender. Stir in mushroom caps with their liquid and sherry. Pour this mixture over chicken and vegetables. Sprinkle with salt and pepper. Cover and bake in 350 degree oven for 1-1/2 hours. Place chicken and vegetables on warm serving platter. Pour juices from casserole into small sauce pan. Add 1 Tablespoon flour and simmer mixture 2 to 3 minutes, stirring constantly. Blend in 1/2 cup sour cream and heat. Pour sauce over chicken and vegetables and serve.
SERVES: 6
- 1 (14-ounce) can artichoke hearts
- 10 small new potatoes, pared
- 6 chicken breast halves
- Flour to coat chicken
- 1/4 cup butter or margarine
- 2 Tablespoons chopped green onion
- 1 (6-ounce) can mushroom caps and liquid
- 1/4 cup sherry
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 cup sour cream
- 1 Tablespoon flour
TO PREPARE:
Arrange artichoke hearts and potatoes in a 2-1/2 quart casserole. Coat chicken with flour and brown in butter or margarine. When brown on both sides, arrange on top of vegetables. In same skillet, cook green onions until tender. Stir in mushroom caps with their liquid and sherry. Pour this mixture over chicken and vegetables. Sprinkle with salt and pepper. Cover and bake in 350 degree oven for 1-1/2 hours. Place chicken and vegetables on warm serving platter. Pour juices from casserole into small sauce pan. Add 1 Tablespoon flour and simmer mixture 2 to 3 minutes, stirring constantly. Blend in 1/2 cup sour cream and heat. Pour sauce over chicken and vegetables and serve.
SERVES: 6
