Sherried Artichoke Chicken

Adapted from Light & Tasty

1 tsp paprika
1 tsp sea salt
1/2 tsp freshly cracked black pepper
1lb DLM Boneless, Skinless Chicken Breasts (cut into 4 pieces)
2 Tbsp butter, divided
Nonstick cooking spray
(2) 6-oz jars artichoke hearts, drained, quartered, and marinated
(2) 4-oz pkgs Specialty Blend fresh mushrooms
1 cup Bowman & Landes Chicken Broth
1 Tbsp fresh tarragon, chopped
2 Tbsp flour
1/2 cup fino sherry

Combine the paprika, salt, and pepper; sprinkle over both sides of chicken. In a large skillet, cook chicken in 1 tablespoon butter until browned on both sides. Transfer chicken to a 2-qt baking dish coated with nonstick cooking spray. Top with artichokes; set aside.

In the same skillet, sauté mushrooms in remaining butter until tender. Stir in the broth and tarragon. Bring to a boil. Combine flour and sherry until smooth; stir into mushroom mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Season to taste with salt and pepper. Pour over chicken. Cover and bake for 25-30 minutes until internal temperature of chicken is 170°F.

Makes 4 servings

Per serving: 338 calories; 15g total fat; 4g saturated fat; 84mg cholesterol; 950mg sodium; 12g total carbohydrates; 32g protein;

Allergy Warning: Contains MilkContains Wheat

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