Recipe - Chicken Artichoke And Mushroom Casserole

3 pound Skinless chicken breast
halves
1 One half teaspoon Salt
One fourth teaspoon Pepper
One half teaspoon Paprika
1 cn (14 oz) artichoke hearts;
water packed
One half pound Mushrooms; cut or sliced up
2 tablespoon Flour
2/3 cup Nonfat chicken broth
3 tablespoon Sherry
One half teaspoon Thyme; dried

Preheat the oven to 375 degrees F. Remove the skin from the chicken.
Sprinkle the chicken with salt, pepper and paprika. Brown chicken in a
nonstick skillets. After browning, put the chicken in your casserole dish.
Arrange the artichoke hearts in the casserole between the pieces of
chicken. Add the mushrooms to the same skillet and saute until barely
tender. Sprinkle the flour ( preferably quickmixing type) over the
mushrooms and stir it in. Add the chicken broth, sherry and thyme. Cook,
stirring until slightly thickened, then pour over the chicken and
artichokes. Cover with a lid or with foil. Bake for40 minutes or until
chicken juices run clear. You can serve this with rolls and mashed
potatoes. Serves 6.
Calories 237 Total fat 2.5g Cholesterol105mg Carbohydrate 6g
Sodium 699 Dietary Fiber1.3

Recipe by: Mercury News

Posted to EATLF Digest by Sally Eisenberg sparky@netgate.net on Mar 18,
1998