The Bride's Chicken

Total Time: 1 hr 30 mins Preparation Time: 15 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 8
• 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)

Recipe

• 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.