SHERRY CHICKEN
Loretta, my BBF from high school, gave me this recipe in February of 2012....2 years ago! I set it aside with other recipes that I had printed out and just found it again the other day. I kept looking at it and found it very intriguing and decided that I wanted to make it immediately. I am so glad that I did and I am so...
Provided by Jeanne Gliddon
Categories Gravies
Time 1h10m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 375. Combine all seasonings and sprinkle on both sides of chicken. Melt 4 tablespoons of butter and saute one side of chicken breast until it is lightly browned. Turn over and brown other side.
- 2. Put browned chicken in a 2 quart casserole or larger.
- 3. Put quartered artichoke hearts over chicken.
- 4. Melt the rest of the butter and add mushrooms.
- 5. Blend mushrooms in butter to cover all.
- 6. Saute mushrooms until they are limp in texture.
- 7. Put flour in a bowl and slowly add chicken broth whisking until creamy then add Sherry and blend well. Add this to mushroom mixture.
- 8. Bring to a boil and cook just until mushroom mixture thickens.
- 9. Pour mushroom and Sherry mixture over chicken and artichoke hearts.
- 10. Cover.
- 11. Bake for 20 minutes and then remove cover.
- 12. Bake for an additional 15 to 20 minutes more before removing from oven.
- 13. This is a very delicious meal and I strongly recommend serving it with a dipping bowl for the sauce. Yum!!!
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