[X]

Home > Recipes > Sherried Artichoke Chicken

Sherried Artichoke Chicken Recipe

Sherried Artichoke Chicken Recipe photo by Taste of Home

Read reviews (3)

Rate recipe

Featuring a mushroom-tarragon gravy, Kathy Peters’ no-fuss entree is ideal for dinner parties and weeknight suppers alike. “The chicken is elegant and comes together easily,” she writes from North Versailles, Pennsylvania. Perhaps the largest benefit the main course offers, however, is the contribution it lends to a healthy cook’s recipe box. Try it, and you'll surely agree.

This recipe is:

Healthy

Diabetic Friendly

[X]

Rate Sherried Artichoke Chicken Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Sherried Artichoke Chicken Recipe

Prep: 25 min. Bake: 25 min.

Yield: 4 Servings

25 30 55

Ingredients

1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breast halves (4 ounces each)
2 tablespoons butter, divided
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and halved
1/2 pound sliced fresh mushrooms
1 cup reduced-sodium chicken broth
1/8 teaspoon dried tarragon
2 tablespoons all-purpose flour
1/2 cup sherry or additional reduced-sodium chicken broth

Directions

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 a meat thermometer reads 170°. Yield: 4 servings.

Nutritional Facts 1 chicken breast half equals 263 calories, 9 g fat (4 g saturated fat), 78 mg cholesterol, 815 mg sodium, 12 g carbohydrate, 1 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 fat.

Originally published as Sherried Artichoke Chicken in Light & Tasty February/March 2006, p66

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Sherried Artichoke Chicken

Sherried Artichoke Chicken

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-3) of 3 reviews

Sort Reviews:

Reviewed on May. 23, 2013 by jolgah

Delicious. Served to guests who ate all of it.

Reviewed on Oct. 28, 2011 by jmkasprak

We enjoyed the flavor that the artichokes and sherry gave this dish. I didn't taste much tarragon, so I'll increase it to a full teaspoon next time. I served it with Jasmine rice.

Reviewed on Aug. 06, 2010 by kristiracines

This recipe is awesome. I have served it multiple times to guests, and they always love it. My mother-in-law even asked for the recipe and subsequently served it at a party! The only change I make is I use 1 lb of chicken tenderloins, as they are easier to cook evenly.