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.
- 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
- 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.
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.
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