Mushroom And Artichoke Chicken - cooking recipe

Ingredients

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

Preparation

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.
Then arrange chicken in 2 quart baking dish.
Tuck artichoke around chichen.
In skillet add mushrooms, onions and saut 2-3 minutes.
Add stock and sherry, bring to a boil.
Combine flour and water.
Reduce heat, add to skillet.
Stir constantly 2-3 minutes at a simmer. Pour over chicken.
Cover dish. Bake at 375 degrees for 40 minutes.
Serves 2 or 4.