CHICKEN BREASTS WITH ARTICHOKES AND MUSHROOMS

CHICKEN BREASTS WITH ARTICHOKES AND MUSHROOMS image

Yield 8 servings

Number Of Ingredients 12

2 pounds skinless, boneless chicken breasts
Onion powder to taste
Paprika to taste
Salt and pepper to taste
1 (14-ounce) can artichoke hearts, drained and quartered
1/2 pound mushrooms, sliced
1 bunch green onions (scallions), chopped
1/2 teaspoon minced garlic
2 tablespoons margarine
2 tablespoons all-purpose flour
2/3 cup fat-free canned chicken broth
3 tablespoons sherry

Steps:

Preheat oven to 350 degrees F. Season the chicken heavily with the onion powder, paprika, salt and pepper. Place chicken in a 3-quart casserole dish coated with nonstick cooking spray. Place the artichoke hearts around the chicken. In a medium nonstick skillet, saute the mushrooms, green onions and garlic until tender. Place the mushroom mixture on top of the chicken. In the same skillet, melt the margarine and add the flour, stirring. Gradually add the chicken broth and sherry, cooking until smooth and the sauce comes to a boil. Pour the sauce over all in the casserole. Bake, covered, for 1 hour. Remove the cover, and continue baking for 15 minutes to brown the chicken. Serve.