Sherried Artichoke Chicken Recipe
Sherried Artichoke Chicken Recipe photo by Taste of Home
Next Recipe

Sherried Artichoke Chicken Recipe

Read Reviews
4.5 3 8
Publisher Photo
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.
TOTAL TIME: Prep: 25 min. Bake: 25 min.
MAKES:4 servings
TOTAL TIME: Prep: 25 min. Bake: 25 min.
MAKES: 4 servings


  • 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

Nutritional Facts

1 each: 263 calories, 9g fat (4g saturated fat), 78mg cholesterol, 815mg sodium, 12g carbohydrate (2g sugars, 1g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 fat.


  1. 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.
  2. 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.
  3. Cover and bake at 350° for 25-30 minutes or until a meat thermometer reads 170°. Yield: 4 servings.
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.

Reviews for Sherried Artichoke Chicken

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
jolgah User ID: 6857981 66739
Reviewed May. 23, 2013

"Delicious. Served to guests who ate all of it."

jmkasprak User ID: 2880256 152894
Reviewed Oct. 28, 2011

"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."

kristiracines User ID: 2843872 64266
Reviewed Aug. 6, 2010

"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."

Loading Image