This is very easy but has wonderful flavor. It taste like you worked very hard.
Combine the paprika, salt and pepper; sprinkle over both sides of the chicken. In a large skillet cook chicken in butter until browned on both sides. Transfer to a 2 qt. baking dish coated with a nonstick cooking spray. Top with the artichokes; set aside. In the same skillet saute the mushroom in remaining butter until tender. Stir in the broth and tarragon. Bring to a boil, combine flour and sherry, cook until smooth. Stir in the mushroom mixture. Bring to a boil; cook until thickened. Pour over the chicken and bake at 350 for 25-30 minutes or chicken juices run clear.
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Serving Size: 1 Serving (490g) | ||
Recipe Makes: 4 | ||
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Calories: 443 | ||
Calories from Fat: 85 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.5g | 13 % | |
Saturated Fat 4.6g | 23 % | |
Monounsaturated Fat 2.2g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 152.1mg | 47 % | |
Sodium 491.4mg | 17 % | |
Potassium 1140.3mg | 30 % | |
Total Carbohydrate 21.6g | 6 % | |
Dietary Fiber 9.6g | 39 % | |
Sugars, other 12g | ||
Protein 60.2g | 86 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 443
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