Recipe: Sherried Chicken Breasts with Artichoke Hearts

Sherried Chicken Breasts with Artichoke Hearts
Serves 8

8 chicken breast halves, boneless and skinless
1/2 cup flour
1/2 cup butter or margerine
3/4 lb fresh mushsrooms, quartered
1 (9oz) pkg frozen artichoke hearts, thawed and drained
1/3 cup green onions, chopped
1/3 cup fresh parsley, chopped
2 tbsp lemon juice
1/4 tsp garlic salt
1/4 tsp onion salt
1/4 tsp dried whole rosemary
1/4 tsp dried whole thyme
1/4 tsp freshly ground pepper
1 cup sherry
3/4 cup canned diluted chicken broth
2 bay leaves
1/2 cup whipping cream

Dredge chicken in flour. Melt butter in a skillet over medium heat; add chicken, and cook just until brown. Place in a 13x9x2-inch baking dish; add mushrooms and next 9 ingredients. Pour sherry and broth over chicken; top with bay leaves.

Cover and bake at 350 degrees F for 40-50 minutes or until chicken is done.

Remove chicken and vegetables to a serving platter, using a slotted spoon; keep warm. Remove and discard bay leaves. Place remaining liquid in a saucepan, and cook over medium heat until mixture is reduced by half. Stir in cream, and continue cooking until mixture is slightly thickened. Pour sauce over chicken and vegetables.