Loretta, my BBF from high school, gave me this recipe in February of 2012....2 years ago! I set it aside with other recipes that I had printed out and just found it again the other day. I kept looking at it and found it very intriguing and decided that I wanted to make it immediately. I am so glad that I did and I am so excited to share it with you! I found it to be very quick and easy to make because the only thing you have to cut up are the artichoke hearts, unless you can find the ones that are already quartered. My family said that this is a winner and wants me to make it again!
1Preheat oven to 375.
Combine all seasonings and sprinkle on both sides of chicken.
Melt 4 tablespoons of butter and saute one side of chicken breast until it is lightly browned. Turn over and brown other side.
2Put browned chicken in a 2 quart casserole or larger.
3Put quartered artichoke hearts over chicken.
4Melt the rest of the butter and add mushrooms.
5Blend mushrooms in butter to cover all.
6Saute mushrooms until they are limp in texture.
7Put flour in a bowl and slowly add chicken broth whisking until creamy then add Sherry and blend well. Add this to mushroom mixture.
8Bring to a boil and cook just until mushroom mixture thickens.
9Pour mushroom and Sherry mixture over chicken and artichoke hearts.
11Bake for 20 minutes and then remove cover.
12Bake for an additional 15 to 20 minutes more before removing from oven.
13This is a very delicious meal and I strongly recommend serving it with a dipping bowl for the sauce. Yum!!!