Ingredients:
1 1/2 lbs boneless skinless chicken breasts
1 (8 1/2 ounce) cans artichoke hearts, drained
1/4 lb fresh mushrooms, sliced ( can use canned in a pinch)
1/4 teaspoon pepper
1/2 teaspoon paprika
1 1/3 cups chicken broth, reduced fat or fat-free preferred ( can use canned, or make from granules)
4 tablespoons flour
1/2 teaspoon salt
1/3 cup dry sherry
1/4 teaspoon rosemary (optional)
Directions:
Preheat oven to 350.
Spray 9×13″ pyrex dish with cooking spray.
Place chicken in the prepared pan.
Arrange the artichoke hearts and mushrooms between and around the chicken.
Sprinkle chicken with pepper and paprika.
Shake flour and 1/3 c.
cold chicken broth together in a jar or sealed (Tupperware-type) bowl.
Place the flour/broth mixture in a saucepan, and add remaining broth, salt, sherry and rosemary (if using).
Heat over medium heat, stirring constantly until thickened, about 10 minutes.
Pour over chicken and bake uncovered for about 45 minutes.
Serve with rice or noodles.
Servings: 6
Time preparation: 20 min.
Time total: 65 min.