Ingredients
2 tablespoons all-purpose flour, divided1-1/2 teaspoons salt1/2 teaspoon paprika1/4 teaspoon pepper1 broiler/fryer chicken (3 to 4 pounds), cut-up6 tablespoons butter, divided1/4 pound sliced fresh mushrooms2/3 cup chicken broth3 tablespoons sherry1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
Preparation
Combine 1 tablespoon flour, salt, paprika and pepper; sprinkle over chicken. In a large skillet, heat 4 tablespoons butter over medium heat; brown chicken on all sides. Remove chicken to a large baking dish.
Melt remaining butter in the same skillet; saute mushrooms until tender. Sprinkle remaining flour over mushrooms; cook and stir until blended. Gradually stir in broth and sherry. Bring to a boil; cook and stir for 2 minutes or until thickened.
Arrange artichoke hearts over chicken and top with mushroom sauce. Cover and bake at 375° for 40 minutes or until chicken is tender and juices run clear.
