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
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (413g)|
|Recipe Makes: 1|
|Calories from Fat: 139 (25%)|
|Amt Per Serving||% DV|
|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 %|
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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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