Similar to a chicken marsala. Really good. My parents had it in Arizona and asked for the recipe from the restaurant, if I remember correctly. It's from 2002.
Ingredients
3 lbs Chicken Breasts (I use boneless, skinless chicken tenders, 3 per person.)
salt, pepper, paprika (we don't use the paprkia.)
6 T. butter or margarine
1 cup whole mushrooms (we slice them in half)
1 can (15 oz) artichoke hearts
3 T. flour
2 cups chicken boullion
1/3 cup sherry
Directions:
Sprinkle chicken with desired amount of salt, pepper and pakrika. Place 4 tablespoons of butter or margarine in large skillet. Brown chicken.
When all chicken is browned, place in 9x13 baking dish.
Add mushrooms. Drain artichoke heats and add to chicken and mushrooms in casserole.
Add remaining 2 tablespoons of butter to skillet and melt over medium heat.
Stir in flour until all flour is absorbed.
Gradually add boullion and continue stirring until thickened.
Stir in sherry.
Pour sauce over chkcken, cover and bake at 375 for 45 minutes.
Remove cover and bake additional 30 minutes.
Easy prep but allow for the long bake time.
**Valerie Lomus has made this without the artichoke hearts, subbing in broccoli florets and onions instead. (She kept the same sauce though.)
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