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1 can artichoke hearts, 14 oz
1/3 cup sherry or dry vermouth
Season chicken with salt, pepper and paprika. Saute in butter. Put chicken in a casserole dish. Put artichoke hearts in skillet and saute with mushrooms and tarragon for 5 minutes.
Spoon artichoke heart mixture over chicken in casserole. Sprinkle flour over leftover juices in skillet; add sherry and chicken broth and stir and simmer for 5 minutes. Pour this sauce over casserole;
Cover and bake at 350 to 375 for 45 minutes. This may be done ahead of time and reheated. Serves 4