Baked Chicken and Artichoke Hearts

By Lorena_321

Ingredients

• 4 to 6 chicken breast halves, boneless, skinless
• 1/2 t. paprika
• 14 oz. can artichoke hearts, drained, halved
• 1/2 lb. fresh mushrooms, sliced
• 2/3 cup chicken broth
• 1/2 cup dry sherry
• 1/2 t. salt
• 1/4 t. pepper
• 1/3 cup butter, melted
• 1/2 cup flour

Preparation

Step 1

Preheat oven to 375 degrees. In a gallon-size food storage bag, shake the chicken in a mixture of the flour, salt, pepper and paprika. Brown chicken in butter over low heat; transfer to lightly-greased shallow 2 qt. casserole. Arrange artichoke hearts between chicken breasts. Reserve drippings in skillet. Saute mushrooms in drippings for 4 to 5 minutes over medium heat. Gradually add chicken broth and dry sherry. Stir constantly until mixture is somewhat thickened and bubbly. Pour over chicken and artichokes. Cover and bake for 40 minutes. Serve immediately.