Sherry Chicken

By Jeanne Gliddon
@jgliddon45

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!

Rating:

☆☆☆☆☆ 0 votes

Comments:

29 Comments

Serves:

Prep:

30 Min

Cook:

40 Min

Method:

Bake

Ingredients

3 to 4 medium: chicken breasts (or 1/2 breasts)
3/4 c: butter
1 & 1/2 tsp: salt
1/4 tsp: pepper
1 tsp: paprika
1 pinch: garlic powder (equals 1/8 teaspoon)
1 - 15 oz. can(s): artichoke hearts, drained and quartered
1/2 c: fresh mushrooms, sliced
1/4 c: flour
1 & 1/3 c: chicken broth
6 Tbsp: sherry

Step-By-Step

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.