Sherried Artichoke Chicken

• 3 lb. frying chicken (whole, cut up or parts)
• salt, pepper and paprika (for seasoning chicken)
• 6 Tbsp. butter
• 2 c. (1 lb. can) artichoke hearts, drained
• 1/4 lb. sliced fresh mushrooms
• 3 Tbsp. minced onion
• 2 Tbsp. flour
• 2/3 c. chicken bouillon
• 1/4 c. sherry

1. Sprinkle chicken generously with salt, pepper and paprika to taste.
2. Brown chicken on all sides in
3. 4 tablespoons butter. Transfer to casserole.
4. Arrange artichoke hearts between chicken pieces.
5. Add remaining butter to drippings in frying pan; add mushrooms and onion and saute until just tender.
6. Sprinkle flour over mushrooms and onions and stir in bouillon and sherry.
7. Cook, stirring well, for a few minutes, until flour is all integrated and sauce is smooth.
8. Pour over chicken.
9. Cover and bake in moderate oven, 375u0b0, for 40 minutes or until chicken is tender. Serves 4.

chicken, salt, butter, hearts, mushrooms, onion, flour, chicken bouillon, sherry

Taken from www.cookbooks.com/Recipe-Details.aspx?id=763430 (may not work)