Recipe - Artichoke Chicken

3 pound Chicken breasts
1 Onion; finely chopped
2 Cloves garlic; finely
chopped
One fourth pound Mushroom; cut or sliced up
2 tablespoon Flour
1 teaspoon Salt
One half teaspoon Paprika
One fourth teaspoon Rosemary
One half cup Chicken broth
One fourth cup Sherry
1 cn Artichoke hearts; drained

From: Richardson@pop.com (Richardson)

Date: 10 Feb 1996 02:34:53 GMT
You literally cannot go wrong with a clay pot...just about everything you
toss in there will come out moist and delicious. I prefer the "unglazed"
versions, because I think the hold more moisture, but try these two recipes
for starters...

Place mushrooms, onion, and garlic in cooker. Coat chicken pieces with
mixture of flour, salt, paprika, and rosemary. Arrange chicken over
vegetables, and pour in the broth and sherry. Bake at 450 degrees for one
hour. Stir in artichoke hearts, and bake uncovered for 10 minutes.

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