Opulent Chicken

Opulent Chicken

4 whole chicken breasts (may be boned, if desired) with skin removed, season with paprika, salt and pepper 1/2 cup margarine 1 can artichoke hearts, halved (15 oz) 1/2 pound fresh mushrooms, sliced Pinch of tarragon or rosemary 3 T. flour 1 1/2 cups chicken bouillon 1/3 cup sherry

Mix paprika, salt and pepper on platter or in paper bag and coat chicken as for frying. Shake excess coating from chicken pieces, then saut� in margarine until brown. Place chicken pieces in large casserole and add artichokes among the breasts of chicken. Saut� fresh mushrooms in same skillet and add margarine if needed. Sprinkle crushed herbs over them and saut� 3 to 5 minutes more. Pour over chicken. Shake flour and bouillon together in jar with tight lid until well blended. Next stir in sherry. Pour in pan and stir over medium heat until thickened to consistency of medium cream sauce. Pour over chicken, cover casserole with lid or foil and bake 45 minutes to 1 hour at 350. Serves 4 whole breasts or 8 half breast servings. Source: Mrs. Waddell Barnes

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