Jerusalem Chicken - cooking recipe

Ingredients

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

Preparation

Sprinkle chicken with pepper and paprika; set aside.
Coat a large, nonstick skillet with cooking spray; heat skillet.
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.
Arrange artichoke hearts around chicken; set aside.