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Serve this one
for a large group...
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6
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boneless chicken breasts, split |
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paprika to taste |
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salt
and pepper to taste |
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½
cup |
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butter, divided |
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30
oz
1 lb. |
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canned artichokes (2 cans), drained and
sliced
sliced mushrooms |
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¼
tsp |
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tarragon |
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6
Tbs |
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flour |
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3
cups |
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chicken broth |
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¾
cup |
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cooking sherry |
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1 |
Rinse the
chicken and pat dry. Season with paprika, salt
and pepper. Sauté the chicken in ¼ cup of the
butter in a skillet until brown on both sides.
Arrange chicken in a 9x13" baking dish. Top with
artichokes. |
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2 |
Sauté
mushrooms and tarragon in the remaining ¼ 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). |
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3 |
Bake,
covered, at 350 degrees F. for 45 minutes, or
until the chicken is cooked through. |
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Servings: 12 |
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