The Bride's Chicken

• chicken breast halves, skinned and boned↗8
• salt↗1⁄2 teaspoon
• black pepper↗1⁄8 teaspoon
• butter↗1⁄2 cup

  divided

• mushroom↗1⁄2 lb

  sliced

• artichoke hearts1

  (14 ounce) can, drained and halved

• dried whole tarragon1 teaspoon

  crushed

• all-purpose flour↗3 tablespoons
• chicken stock↗1 1⁄2 cups
• dry sherry↗1⁄3 cup
• parsley↗1 tablespoon

  chopped (half the amount if you use dry)

Step-by-step instructions

1. 1

   Sprinkle the chicken with salt and pepper. Melt 1/4 cup of butter in a large skillet over medium-high heat. Add the chicken, and cook 4 minutes on each side or until browned. Transfer to a 13 x 9 x 2 inch baking dish, reserving the drippings in the skillet.

2. 2

   Add the remaining 1/4 cup butter to the skillet. Cook over medium-high heat until the butter melts; add the mushrooms, and saute until tender. Remove the mushrooms from the skillet, reserving the drippings in the skillet.

3. 3

   Place the mushrooms and halved artichoke hearts on top of the chicken. Sprinkle with the crushed tarragon.

4. 4

   Preheat the oven to 375 degrees.

5. 5

   Add flour to the drippings in the skillet, stirring until smooth. Cook over low heat for 1 minute, stirring constantly. Gradually add the broth; cook over medium heat, stirring constantly, until the mixture is thickened and bubbly. Remove from the heat, and stir in sherry.

6. 6

   Pour the sauce over the chicken. Sprinkle with parsley. Bake, uncovered, at 375 degrees for 45 minutes or until the chicken is done.