Chicken Breasts with Artichokes and Mushrooms
It is amazing how easy and delicious this is. Please adjust cooking time to the size of your chicken breasts."Delicious! Instead of sherry I used white wine and instead of paprika I dusted the chicken with creole seasoning which gave it a nice bite. I didn't have green onions so I used a sweet onion instead. We LOVE this recipe." - Robertaw
Yield: 2 Ready in 1 hours, 15 minutes
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Verified by stevemur
Chicken Breasts with Artichokes and Mushrooms Preparation
Preheat oven to 350. Season chicken breasts with onion powder, paprika, salt and pepper. Place in a baking dish coated with cooking spray. Place artichoke hearts around chicken. In a med skillet, saut mushrooms, green onions, and garlic until tender. Place mushroom mixture on top of chicken. In the same skillet, melt butter and add flour whisking until smooth. Gradually add broth and sherry, cooking until smooth and sauce comes to a boil. Pour over the chicken, cover with foil and bake 45 mins. Remove cover, lift chicken on top of vegetables and continue cooking 15 mins or until chicken is browned and reaches a temp of 155.
Serve with tiny pasta and green vegetable.
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