Sherried Chicken with Mushrooms & Artichokes
Type: Entree
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Ingredients
  • 6 (5 oz) skinless, boneless chicken breast halves
  • 1 teaspoon paprika
  • ½ teaspoon black pepper
  • 2 tablespoons butter, melted (divided)
  • 2 tablespoons olive oil
  • 1 (14 oz) can artichoke hearts, drained and halved
  • 1 ½ cups sliced fresh mushrooms
  • 3 tablespoons sliced green onions
  • 1 tablespoon cornstarch
  • ⅔ cup chicken stock
  • ¼ cup dry sherry
Instructions
  1. Sprinkle chicken on both sides with paprika and black pepper. Brown chicken in 1 tablespoon butter and 1 tablespoon olive oil in large skillet over medium-high heat for 2 minutes on each side. Place chicken in 9x13-inch baking dish. Arrange artichoke hearts around chicken; set aside.
  2. In same skillet, heat remaining 1 tablespoon butter and 1 tablespoon olive oil over medium heat. Add mushrooms and green onions; stirring constantly, about 4 to 5 minutes. Combine cornstarch and remaining ingredients; add to skillet. Bring to a boil, cook, stirring constantly, for 1 minute. Pour mixture over chicken and artichokes. Cover with aluminum foil and bake at 375 degrees for 30 minutes or until chicken is done.
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