Chicken And Artichokes - cooking recipe

Ingredients

8 chicken breast halves, skinned and boned
1/2 tsp. salt
1/8 tsp. pepper
1/2 c. butter, divided
1/2 lb. fresh mushrooms, sliced
1 (14 oz.) can artichoke hearts, drained and halved
1 tsp. dried whole tarragon, crushed
3 Tbsp. flour
1 1/2 c. chicken broth
1/3 c. dry sherry
1 Tbsp. chopped parsley

Preparation

Sprinkle chicken with salt and pepper.
Melt 1/4 cup butter in a large skillet over medium-high heat.
Add chicken and cook 4 minutes on each side.
Transfer chicken to a 13 x 9 x 2-inch baking dish, reserving drippings in skillet.
Add remaining 1/4 cup butter; cook over medium-high heat until butter melts; add mushrooms and saute until tender.
Remove mushrooms from skillet, reserving dripping in skillet.
Place mushrooms and artichoke hearts on top of chicken.
Sprinkle with tarragon.
Add flour to drippings in skillet, stirring until smooth.
Cook over low heat 1 minute, stirring constantly.
Gradually add broth; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
Remove from heat and stir in sherry.
Pour sauce over chicken.
Sprinkle with parsley.
Bake, uncovered, at 375\u00b0 for 45 minutes or until chicken is done.
Yields 8 servings.