Recipe blog: Chicken with Artichokes




Chicken with Artichokes

6  skinned and boned chicken breast halves
1  teaspoon  paprika
1/2  teaspoon  salt
1/2  teaspoon  pepper
2  tablespoons  butter or margarine, divided
1  (14-ounce) can 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 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.

Stir together 2/3 cup water and next 4 ingredients; add to artichoke mixture. Return chicken to skillet. Bring to a boil, and cook, stirring constantly, 1 minute.