Herbed Chicken with Artichokes

By merehodge

Ingredients

• 6 boneless chicken breasts
• 8 oz. marinated artichoke hearts, drained
• 1/2 cup butter
• 8 oz mushrooms, sliced
• 2 cloves garlic, minced
• 8 oz. tomato sauce
• 1/2 tsp each basil, oregano, & tumeric
• paprika
• sour cream for dipping

Preparation

Step 1

Preheat oven to 375. Arrange chicken in a 9x13 baking pan and tuck artichokes between chicken pieces. Melt butter in wide frying pan. Pour 1/2 butter over chicken and leave 1/2 in pan. Bake chicken for 10 minutes.
While the chicken bakes, saute mushrooms in butter until soft and then add garlic. Stir in tomato sauce, basil, oregano, & tumeric (WARNING: tumeric is the stuff that makes mustard stain... don't spill this sauce on anything or use wooden utensils or they will turn yellow). Bring to a soft boil and set aside.
Pour tomato mixuture over chicken and bake another 15 minutes or until chicken is cooked.
Serve with sour cream on the side