Chicken Artichoke Casserole
- 4-5 boneless, skinless chicken breats (about 5oz each)
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 -3/4 tsp sweet paprika
- 4 TB butter (divided)
- 1/2 lb sliced mushrooms
- 3 TB flour
- 2 cups chicken broth
- 2 TB sherry (or more to taste)
- 2 14oz cans artichoke hearts, drained
- Preheat oven to 350 . Season chicken with salt, pepper and paprika. Melt 2 TB butter over medium-high in skillet and brown chicken on both sides (about 3-4 minutes per side). Place chicken in 9x13 casserole dish. Add remaining butter to skillet. Add mushrooms, sprinkle with flour and cook 3-4 minutes, until browned. Add the chicken broth to skillet, bring to a boil, and let simmer for a few minutes until slightly thickened. Stir in sherry. Place artichoke hearts among the chicken. Pour mushroom sauce over chicken and artichokes. Bake at 350 for about 1 hour.
chicken breats, salt, pepper, sweet paprika, tb butter, mushrooms, flour, chicken broth, tb sherry, hearts
Taken from www.epicurious.com/recipes/member/views/chicken-artichoke-casserole-50069700 (may not work)