Chicken with Artichokes

By dfarber

Ingredients

• 6 skinned and boned chicken breast halves
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons butter or margarine, divided
• 1 (14-ounce) can artichoke hearts, drained and halved
• 2 green onions, chopped
• 2/3 cup water
• 1/4 cup sherry
• 1 tablespoon cornstarch
• 1 teaspoon chicken bouillon granules
• 1/2 teaspoon dried rosemary

Details

Servings 6

Preparation

Step 1

Sprinkle chicken with paprika, salt, and pepper.

Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat; add chicken, and cook 5 minutes on each side or until lightly browned. Remove chicken, and set aside.

Melt remaining butter in same skillet over medium heat. Add artichoke hearts and green onions; sauté 1 minute.

Stir together 2/3 cup water and next 4 ingredients; add to artichoke mixture. Return chicken to skillet. Bring to a boil, and cook, stirring constantly, 1 minute.

(pound out chicken breast or use cutlets)