California Chicken

By Lindae999

Introduction to artichokes with this recipe.

Ingredients

• 2 TBSPs all purpose flour, divided
• 1 1/2 tsp salt
• 1/2 tsp paprika
• 1/4 tsp pepper
• 1 broiler/fryer chicken (3 to 4 lbs), cut up or 3-4 lbs chicken breasts cut in half, skinless to reduce fat
• 6 TBSPs butter, divided
• 1/4 pound sliced fresh mushrooms
• 2/3 cup chicken broth
• 3 TBSPs sherry
• 1 can (14 oz) water-packed artichoke hearts, rinsed, drained and quartered

Details

Servings 6

Preparation

Step 1

1. Combine 1 TBSP flour, salt, paprika and pepper; sprinkle flour mixture over chicken. In a large skillet, heat 4 TBSPs butter over medium heat. Brown chicken on all sides; remove to a large baking dish.

2. Melt remaining butter in the same skillet; saute mushrooms until tender. Sprinkle remaining flour over mushrooms; cook and stir until blended. Gradually stir in broth and sherry. Bring to a boil; cook and stir for 2 minutes or until thickened.

3. Arrange artichoke hearts over chicken and top with mushroom sauce. Cover and bake at 375 degrees for 40 minutes or until chicken is tender and juices run clear.