Heartfelt Chicken

14 ingredients
1 steps

Ingredients

  • 2 - 9 oz. pkgs frozen artichoke hearts
  • 4 Tsp. salt
  • 1/2 Tsp. pepper
  • 1 Tsp. paprika
  • 1 cup plain flour
  • 12 Tbsp. butter
  • 1 lb. fresh mushrooms, sliced
  • 8 Tbsp. plain flour
  • 4 cups chicken stock
  • 8 skinless, boneless chicken breasts, halved
  • 4 cups boiling water
  • 1 cup sherry
  • 1 cup evaporated milk
  • 1 Tsp. rosemary

Directions

  1. 1
    {"0":"Cook artichoke hearts according to directions and set aside. Put salt, pepper, paprika and 1 cup plain flour into paper bag and shake the chicken pieces, a few at a time, to coat. Save left over flour. Melt butter in heavy skillet and brown the chicken. Remove chicken to large casserole dish after browning. Add sliced mushrooms to the skillet and cook gently until golden. Sprinkle mushrooms with the left over flour, plus the 8 Tbsp. flour. Slowly stir in the chicken stock and water and then add the sherry, evaporated milk and rosemary. Cook over moderate heat, stirring constantly until thickened. Arrange cooked artichoke hearts between the chicken pieces in the casserole dish. Pour the mushrooms and sauce over the chicken. Cover and bake 45 minutes to 1 hour at 350.","2":"If preparing ahead, you may prepare, cover with foil, place in refrigerator until ready to cook. It will be necessary to cook 1 hr. 20 minutes if chilled. The sauce should be gently bubbling when done."}

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