SHERRIED ARTICHOKE CHICKEN
Featuring a mushroom-tarragon gravy, Kathy Peters' no-fuss entree is ideal for dinner parties and weeknight suppers alike. "The chicken is elegant and comes together easily," she writes from North Versailles, Pennsylvania. Perhaps the largest benefit the main course offers, however, is the contribution it lends to a healthy cook's recipe box. Try it, and you'll surely agree.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Combine the paprika, salt and pepper; sprinkle over both sides of chicken. In a large nonstick skillet, cook chicken in 1 tablespoon butter until browned on both sides. Transfer to a 2-qt. baking dish coated with cooking spray. Top with artichokes; set aside. , In the same skillet, saute mushrooms in remaining butter until tender. Stir in broth and tarragon. Bring to a boil. Combine the flour and sherry or additional broth until smooth; stir into mushroom mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over chicken., Cover and bake at 350° for 25-30 minutes or until a thermometer reads 170°.
Nutrition Facts : Calories 263 calories, Fat 9g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 815mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 1g fiber), Protein 28g protein. Diabetic Exchanges
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