From, "Great Lake Effects...Buffalo Beyond Winter and Wings," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
Rinse the chicken and pat dry. Season with paprika, salt and pepper. Saute the chicken in 1/4 cup of the butter in a skillet until brown on both sides. Arrange the chicken in a 9 x 13-inch baking dish. Top with the artichokes.
Saute the mushrooms and tarragon in the remaining 1/4 cup butter in a skillet for 5 minutes. Sprinkle with the flour. Stir in the broth and sherry. Simmer for 5 minutes, stirring occasionally.
Pour over the chicken and artichokes. (The dish may be prepared to this point and stored in the refrigerator until just before baking.) Bake, covered, at 350 degrees for 45 minutes or until the chicken is cooked through.
SERVINGS: 12
- 6 chicken breasts, split, boned
- Paprika to taste
- Salt and pepper to taste
- 1/2 cup butter
- 2 (15-ounce) cans artichokes, drained, sliced
- 16 ounces fresh mushrooms, trimmed, sliced
- 1/4 teaspoon tarragon
- 6 Tablespoons flour
- 3 cups chicken broth
- 3/4 cup cooking sherry
TO PREPARE:
Rinse the chicken and pat dry. Season with paprika, salt and pepper. Saute the chicken in 1/4 cup of the butter in a skillet until brown on both sides. Arrange the chicken in a 9 x 13-inch baking dish. Top with the artichokes.
Saute the mushrooms and tarragon in the remaining 1/4 cup butter in a skillet for 5 minutes. Sprinkle with the flour. Stir in the broth and sherry. Simmer for 5 minutes, stirring occasionally.
Pour over the chicken and artichokes. (The dish may be prepared to this point and stored in the refrigerator until just before baking.) Bake, covered, at 350 degrees for 45 minutes or until the chicken is cooked through.
SERVINGS: 12
