Chicken Artichoke Supreme Recipe

• 6 tbsp. butter
• 6 whole chicken breasts, skinned, deboned & halved
• Salt
• Pepper
• Paprika
• 1/4 c. minced green onion
• 1 pound mushrooms, sliced
• Wondra flour or possibly gravy flour
• 1 1/3 c. chicken broth
• 1/4 c. white wine
• 1/4 c. dry sherry
• 3/4 to 1 teaspoon rosemary
• 2 to 3 cans artichoke hearts
• 1 can pitted ripe olives, sliced
• 1/2 c. lowfat sour cream
• Garlic pwdr
• Slivered almonds

1. In a large frying pan, heat butter.
2. Sprinkle chicken with salt, pepper and paprika.
3. Brown chicken on all sides; remove and place in large serving casserole.
4. Using same skillet, saute/fry onions and mushrooms till tender.
5. Add in to chicken.
6. To liquid in bottom of skillet, stir in Wondra flour and more butter if necessary to make a roux.
7. Add in chicken broth a little at a time.
8. Stir over low heat.
9. Keep adding broth, wine, sherry and rosemary.
10. Cook till thickened to the consistency of gravy.
11. Slice artichoke hearts in thirds and layer over chicken breasts.
12. Then add in sliced olives over artichokes.
13. Just before pouring sauce over chicken, add in 1/2 c. lowfat sour cream and garlic.
14. Blend and pour over casserole.
15. Top with almonds and paprika.
16. Bake uncovered at 350 degrees for 1 hour.
17. This can be made ahead, refrigerated and then reheated.
18. Yield: 8 to 10 servings.

butter, chicken breasts, salt, pepper, paprika, green onion, mushrooms, wondra flour, chicken broth, white wine, sherry, rosemary, hearts, olives, sour cream, garlic, almonds

Taken from cookeatshare.com/recipes/chicken-artichoke-supreme-41505 (may not work)