Evie Davis
- 3 lbs. Chicken
- 1 ½ t. salt
- ½ t. paprika
- ¼ t. pepper
- 8 T. butter
- ½ lb. Mushrooms
- 15 oz. Can artichoke hearts
- 2 T. flour
- 2/3 cup chicken broth
- 3 T. sherry
Salt, pepper and paprika chicken. Brown in 5 T. butter and put in casserole. Sauté mushrooms for 5 minutes in 3 T. butter. Sprinkle flour over mushrooms and stir in chicken broth and sherry and cook for 5 minutes. Arrange artichokes over chicken, pour mushroom sherry sauce over chicken. Cover and bake at 350 for 50 – 60 minutes.
Eat On Edgecliff 