Can be low fat with reduced fat broth and delete sherry
Combine the paprika, salt and pepper; sprinkle over both sides of chicken. In a large nonstick skillet, cook chicken in 1 tablespoon butter until browned on both sides. Transfer to a 2-qt. baking dish coated with cooking spray. Top with artichokes; set aside.
In the same skillet, saute mushrooms in remaining butter until tender. Stir in broth and tarragon. Bring to a boil. Combine the flour and sherry or additional broth until smooth; stir into mushroom mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over chicken.
Cover and bake at 350? for 25-30 minutes or until meat is 170deg
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Serving Size: 1 Serving (413g) | ||
Recipe Makes: 1 | ||
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Calories: 558 | ||
Calories from Fat: 139 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.4g | 21 % | |
Saturated Fat 6.3g | 31 % | |
Monounsaturated Fat 4.7g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 234.6mg | 72 % | |
Sodium 757.7mg | 26 % | |
Potassium 813.7mg | 21 % | |
Total Carbohydrate 10.9g | 3 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 8.9g | ||
Protein 82.1g | 117 % | |
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: 558
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