Season chicken with salt and pepper and sprinkle liberally with paprika. Saute breasts in half of the butter or margarine until golden brown. Place chicken pieces and artichoke hearts in large serving casserole. Put mushrooms and remaining butter or margarine in same skillet and saute for about 5 minutes. Sprinkle flour in gently and add sherry and bouillon. Simmer 5-10 more minutes, stirring constantly or until thickened and pour over chicken and artichokes. Cover and bake at 375 for 1 hour. Posted to JEWISH-FOOD digest V96 #016 Date: Sun, 8 Sep 1996 13:21:47 -0500 From: kathi
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|Serving Size: 1 Serving (189g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 636 (87%)|
|Amt Per Serving||% DV|
|Total Fat 70.7g||94 %|
|Saturated Fat 23.8g||119 %|
|Monounsaturated Fat 27.9g|
|Polyunsanturated Fat 15.6g|
|Cholesterol 77mg||24 %|
|Sodium 3710.1mg||128 %|
|Potassium 404.6mg||11 %|
|Total Carbohydrate 15.6g||5 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 15.1g|
|Protein 6.4g||9 %|
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Calories per serving: 733
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