Chicken Crab Divan

• 2 (10 oz. each) cans artichoke hearts, drained
• 4 whole skinless chicken breasts, split and boned (8 pieces)
• 1/4 c. butter
• 1 (6 1/2 oz.) can crabmeat, drained
• 1/4 c. dry sherry
• salt and pepper
• 3 Tbsp. butter
• 1/2 c. small whole mushrooms
• 1/4 c. finely chopped onions
• 3 Tbsp. flour
• 1 1/3 c. heavy cream
• 1 c. milk
• 1/2 c. chopped parsley
• 1/4 c. grated Parmesan cheese
• paprika

1. Arrange artichokes on bottom of greased 9 x 13-inch pan.
2. In a large skillet, saute chicken in butter for 15 minutes.
3. Add crab. Cook 5 minutes.
4. Add sherry.
5. Allow to evaporate.
6. Season with salt and pepper.
7. Remove chicken and crab.

hearts, chicken breasts, butter, crabmeat, sherry, salt, butter, mushrooms, onions, flour, heavy cream, milk, parsley, parmesan cheese, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=854235 (may not work)