Sherried Artichoke Chicken

I got this from my mother. I remember her making this back in the 70s. This was very popular so she would make it in large batches and would marinate the chicken sometimes but it is not necessary NOTES: 1. I did not use the salt, pepper and paprika. 2. I did not have a casserole dish that size so I used a 13X9 baking pan. 3. I cut the artichoke hearts in half. 4. I did not use any shallots or green onions. 5. I did not cover it so I baked it longer (60 minutes). 6. I used 3 cups broth and 1 cup sherry because the meat was spread out, but if you use the casserole dish then follow the recipe. 7. I used a pound of mushrooms because I really like them. 8. I have also made this with skinless, boneless breasts

Ready In:
1hr 30mins
Serves:
Units:

ingredients

directions

  • Melt 4 tablespoons of the butter in a heavy skillet.
  • Sprinkle chicken with salt, pepper and paprika.
  • Brown the chicken pieces in skillet.
  • Remove chicken to a 1&1/2 quart casserole dish.
  • Place artichoke hearts among the chicken parts.
  • Add the remaining butter to the skillet.
  • Add the shallots and mushrooms to the skillet and cook about 5 minutes.
  • Sprinkle with the flour.
  • Stirring constantly, add the chicken broth and sherry to the skillet.
  • Cook for a few minutes to combine.
  • Pour sauce over chicken and artichokes, cover and heat at 350 degrees F for about 30 minutes.
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"I got this from my mother. I remember her making this back in the 70s. This was very popular so she would make it in large batches and would marinate the chicken sometimes but it is not necessary NOTES: 1. I did not use the salt, pepper and paprika. 2. I did not have a casserole dish that size so I used a 13X9 baking pan. 3. I cut the artichoke hearts in half. 4. I did not use any shallots or green onions. 5. I did not cover it so I baked it longer (60 minutes). 6. I used 3 cups broth and 1 cup sherry because the meat was spread out, but if you use the casserole dish then follow the recipe. 7. I used a pound of mushrooms because I really like them. 8. I have also made this with skinless, boneless breasts"
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  1. CarRod
    Delish! I followed the recipe exactly only I added minced garlic to the butter before I added the wine/broth. I served the chicken over white rice where it allowed the liquid to absorb into the rice so we could enjoy the great tasting liquids. This recipe is definitely a keeper that I will make again!
    Reply
  2. NurseJaney
    Had all the ingredients, using 4 skinless, boneless LARGE breasts, cut in half. I used full amounts of other ingredients, but 3 shallots (we love them!). Kind of trashed the kitchen by the time I got the casserole ready, but cleaned up before they were done. Since some of the breasts were quite thick, I let them go 40 minutes, and all were done, juicy, and tasty - PLUS, I have another meal ready ! Thanks MonicaJ, for a new chicky prep.
    Reply
  3. MonicaJanet
    I got this from my mother. I remember her making this back in the 70s. This was very popular so she would make it in large batches and would marinate the chicken sometimes but it is not necessary NOTES: 1. I did not use the salt, pepper and paprika. 2. I did not have a casserole dish that size so I used a 13X9 baking pan. 3. I cut the artichoke hearts in half. 4. I did not use any shallots or green onions. 5. I did not cover it so I baked it longer (60 minutes). 6. I used 3 cups broth and 1 cup sherry because the meat was spread out, but if you use the casserole dish then follow the recipe. 7. I used a pound of mushrooms because I really like them. 8. I have also made this with skinless, boneless breasts
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