Mushroom And Artichoke Chicken

• 1/4 tsp. black pepper
• 1/4 tsp. salt
• 1 tsp. powdered rosemary
• 1 tsp. paprika
• 2 boned, skinned chicken breasts
• 2 tsp. olive or canola oil
• 1-14 oz. can water packed artichoke hearts cut in quarters and drained
• 1/4 pound sliced mushrooms
• 2 green onions, chopped
• 2/3 can chicken stock
• 1/4 cup dry sherry
• 2 Tbsp. flour
• 2 Tbsp. water

1. In shallow pan or plastic bag combine first four ingredients - dredge chicken in seasoning. Heat oil in skillet, add chicken, brown 3-5 minutes each side.
2. Then arrange chicken in 2 quart baking dish.
3. Tuck artichoke around chichen.
4. In skillet add mushrooms, onions and saut 2-3 minutes.
5. Add stock and sherry, bring to a boil.
6. Combine flour and water.
7. Reduce heat, add to skillet.
8. Stir constantly 2-3 minutes at a simmer. Pour over chicken.
9. Cover dish. Bake at 375 degrees for 40 minutes.
10. Serves 2 or 4.

black pepper, salt, powdered rosemary, paprika, chicken breasts, olive, water, mushrooms, green onions, chicken stock, sherry, flour, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=112858 (may not work)