Jerusalem Chicken

• 6 (4 oz.) skinned and boned chicken breast halves
• 1/2 tsp. pepper
• 1 tsp. paprika
• vegetable cooking spray
• 1 (14 oz.) can artichoke hearts, drained
• 1 1/3 c. sliced fresh mushrooms
• 3 Tbsp. thinly sliced green onions
• 1 Tbsp. cornstarch
• 1 tsp. chicken flavored bouillon granules
• 2/3 c. water
• 1/4 c. dry sherry
• 1/2 tsp. dried whole rosemary, crushed

1. Sprinkle chicken with pepper and paprika; set aside.
2. Coat a large, nonstick skillet with cooking spray; heat skillet.
3. Add chicken and cook for 5 minutes or until browned, turning once. Place chicken in a 13 x 9 x 2-inch baking dish coated with cooking spray.
4. Arrange artichoke hearts around chicken; set aside.

pepper, paprika, vegetable cooking spray, mushrooms, green onions, cornstarch, chicken flavored bouillon granules, water, sherry, rosemary

Taken from www.cookbooks.com/Recipe-Details.aspx?id=250036 (may not work)