Mix garlic, basil, parsley, chicken bouillon and cream sherry in a bowl and sit aside.
Pound chicken breasts to 1/4 inch and cut into serving size pieces. Heat olive oil and butter in a large skillet: dredge chicken in flour and paprika and brown in hot oil. Remove chicken from skillet. Deglaze skillet with white wine; return chicken to skillet and add onion, mushrooms and artichoke hearts. Pour sherry wine mixture over chicken. Reduce heat and simmer for 1/2 hour.
Serve with rice pilaf and a fresh vegetable.
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|Serving Size: 1 Serving (436g)|
|Recipe Makes: 4|
|Calories from Fat: 64 (14%)|
|Amt Per Serving||% DV|
|Total Fat 7.1g||10 %|
|Saturated Fat 1.9g||9 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 139.4mg||43 %|
|Sodium 270.4mg||9 %|
|Potassium 1227.4mg||32 %|
|Total Carbohydrate 32.1g||9 %|
|Dietary Fiber 8g||32 %|
|Sugars, other 24.1g|
|Protein 61.8g||88 %|
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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: 443
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