Chicken with Artichokes

This is rapidly becoming embarrassing. No, we haven't had chicken three nights in a row. I have a stack of recipes to put on the blog, and many of them happen to be chicken. 

This one takes a bit more effort than others, but it's really delicious. The recipe is from my friend, Jeanne Luchtel's, family cookbook. I've made several dishes contributed by Steve Woods, one of the Beyer Family members, and they've all been wonderful. This is another one.


Chicken with Artichokes

Serves 6

 6 chicken breast halves, skinned and boned
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon pepper
4 tablespoons butter or margarine, divided
14 ounces artichoke hearts, drained and halved
2 green onions, chopped
2/3 cup water
1/4 cup sherry
1 tablespoon cornstarch
1 teaspoon chicken bouillon granules

1/2 teaspoon dried rosemary

Sprinkle chicken with paprika, salt and pepper.

Melt 1 tablespoon butter in a large nonstick skillet over medium-high
heat. Add chicken and cook for 5 minutes on each side or until lightly
browned. Remove chicken and set aside.

Melt remaining butter in same skillet over medium heat. Add artichoke hearts and green onions. Sauté 1 minute.

In a small bowl, stir together water and next 4 ingredients. Add to
artichoke mixture.

Return chicken to skillet. Bring to a boil and cook, stirring constantly,

1 minute.


DONNA'S NOTES: You can probably write these, yourself. I don't use a non-stick skillet, and I don't use medium-high heat. I do use a stainless steel sauté pan over what is "low" heat on my cooktop, and that's always hot enough for me. I don't like our food to cook too fast.