Encore Chicken Mary & John

3 pounds chicken breasts, boned and skinned
6 tablespoons butter, margarine or olive oil, divided
1 16-ounce can artichokes packed in water, drained
1/2 pound fresh mushrooms, sliced
3 tablespoons minced onions
2/3 cup chicken broth
1/4 cup sherry
1/2 teaspoon dried rosemary

Generously season chicken with salt, pepper and paprika and refrigerate at least one hour. Preheat oven to 375 degrees. Lightly brown chicken on all sides in 4 tablespoons of butter, margarine or olive oil. Place in a 2-quart casserole dish. Arrange artichokes between chicken. Add remaining butter, margarine or olive oil to drippings in frying pan. Add mushrooms and onions. and saute until tender. Sprinkle flour over mushrooms and onions. Stir in chicken broth, sherry and rosemary. Continue to stir while cooking for a few minutes until sauce is thickened. Pour over chicken. Cover and bake 30-40 minutes or until juices run clear.

6-8 servings.

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