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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
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This was clipped from an old magazine...I found it at my mother's house stuffed in a recipe box. The notes say that it is what new bride's should serve the first time she has her parents and in-laws over together, in order to make a good impression. Ingredients:
8 chicken breast halves, skinned and boned |
1/2 teaspoon salt |
1/8 teaspoon black pepper |
1/2 cup butter, divided |
1/2 lb mushroom, sliced |
1 (14 ounce) can artichoke hearts, drained and halved |
1 teaspoon dried whole tarragon, crushed |
3 tablespoons all-purpose flour |
1 1/2 cups chicken stock |
1/3 cup dry sherry |
1 tablespoon parsley, chopped (half the amount if you use dry) |
Directions:
1. Sprinkle the chicken with salt and pepper. Melt 1/4 cup of butter in a large skillet over medium-high heat. Add the chicken, and cook 4 minutes on each side or until browned. Transfer to a 13 x 9 x 2 inch baking dish, reserving the drippings in the skillet.
2. Add the remaining 1/4 cup butter to the skillet. Cook over medium-high heat until the butter melts; add the mushrooms, and saute until tender. Remove the mushrooms from the skillet, reserving the drippings in the skillet.
3. Place the mushrooms and halved artichoke hearts on top of the chicken. Sprinkle with the crushed tarragon.
4. Preheat the oven to 375 degrees.
5. Add flour to the drippings in the skillet, stirring until smooth. Cook over low heat for 1 minute, stirring constantly. Gradually add the broth; cook over medium heat, stirring constantly, until the mixture is thickened and bubbly. Remove from the heat, and stir in sherry.
6. Pour the sauce over the chicken. Sprinkle with parsley. Bake, uncovered, at 375 degrees for 45 minutes or until the chicken is done.
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