Baked Chicken and Artichoke Hear

Baked Chicken and Artichoke Hearts

by Susie Ann Mahalek

6 chicken breasts, boneless
1/2 teaspoon paprika
14 oz can artichoke hearts, drained, halved
1/4 lb fresh mushrooms, sliced
2/3 cup chicken broth
3 tablespoons dry sherry
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup melted butter
2 tablespoons flour

Dredge chicken in a mixture of the flour, salt, pepper and paprika. Brown chicken in butter over low heat; transfer to lightly greased shallow 2 quart casserole. Arrange artichoke hearts between chicken breasts. Reserve drippings in skillet. Sauté mushrooms in drippings for 4 to 5 minutes over medium heat. Gradually add chicken broth and dry sherry. Stir constantly until mixture is thickened and bubbly. Pour over chicken and artichokes. Cover and bake for 40 minutes at 375 degrees.

Serves 6.