|4 tbsp. ||butter or |
|2 lbs. ||boneless skinless chicken breast|
|1/2 tsp. ||Hot paprika or |
|1/4 tsp. ||fresh ground black pepper|
|1 ||lg. can or |
|jar ||of mushrooms, drained|
|2 tbsp. ||butter or |
|2 tbsp. ||flour|
|2-1/2 cup ||good chicken broth|
|1 jar ||(15 oz.) artichoke hearts, water packed. drained. and cut in quarters.|
|4 tbsp. ||Cream Sherry|
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Preheat oven to 375.
Melt 4 Tablespoons butter in a large skillet. Sprinkle the chicken breast on both sides with the paprika and the ground black pepper and saute in the butter until well browned on both sides about 3-5 minutes on medium-high. Remove the browned breast to a lightly buttered baking dish. Add the mushrooms to the baking dish covering the chicken. Add 2 Tablespoons of butter back into the skillet you used to brown the chicken in.Then stir in the flour to make a quick roux and cook a few minutes. Then add the 2 and a half cups of chicken broth and stir until thickened.Remove it from the heat and add the artichoke hearts and add the cream sherry. Pour or spoon over the chicken in the baking dish and cover the baking dish with foil and bake in the preheated 375 oven for 1 hour. Remove from oven and uncover and let stand for 5 minutes then serve over rice.
My wife and I ran across this recipe while we were on vacation in Arizona. It was on the menu in a few places that we went to. We have made it a few times and found that you can doctor it up and add more or less to it. So here is the basic recipe to make it.
chicken, main courses, southwest chicken