Chicken Artichoke

• 6 boneless breasts
• 1 1/2 tsp. garlic salt
• 1/2 tsp. paprika
• 1/4 tsp. white pepper
• 1 (4.5 oz.) jar sliced mushrooms
• 1 (12 to 15 oz.) can artichokes, chopped
• 2 to 3 Tbsp. flour
• 1 can chicken broth
• 4 Tbsp. sherry
• 1 bunch green onions
• 6 Tbsp. butter

1. Cut chicken into strips.
2. Place in large skillet with 4 or 5 tablespoons butter.
3. Brown on both sides.
4. Remove and set aside. Saute mushrooms and green onions in remaining butter for 5 minutes.
5. Sprinkle flour over and stir in chicken broth and sherry.
6. Add more flour to make a gravy consistency.
7. Add artichoke hearts.
8. Cook 10 to 15 minutes.
9. Add chicken and cook 15 minutes, stirring often.
10. Serve with your favorite pasta.

boneless breasts, garlic salt, paprika, white pepper, mushrooms, artichokes, flour, chicken broth, sherry, green onions, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=681616 (may not work)