Dottie’s Chicken, Mushroom and Artichoke Casserole

From our great friend Dottie! (serves 6-8)
4 whole chicken breasts (1 lb each, split, then cut into thirds)
Salt, pepper
Paprika
3 tablespoons butter
2 tablespoons olive oil
1/4 lb mushrooms, thinly sliced
3 tablespoon flour
1-1/4 cups chicken broth
1/3 cup dry sherry
1/4 tsp dry rosemary
minced garlic to taste
1/4 tsp chopped parsley

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Photo credit: JOAT/Shutterstock

• Lightly sprinkle chicken with salt, pepper and paprika
• Heat oil and butter in wide frying pan over medium heat
• Add chicken a few at a time, brown
• Transfer chicken (saving pan juices) to a shallow 3 qt casserole dish
• Cover with artichoke heads
• Add mushrooms to pan juices, cook until soft
• Blend in flour and cook until bubbly
• Pour in chicken broth and sherry, cook while stirring until sauce boils
• Add rosemary and spoon sauce over chicken
• Bake, covered, at 375 for 30 minutes

Notes: 

Webmaster’s additions: I think this recipe would be even greater with crumbled bacon, and possibly a pinch of cinnamon.

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