Sherry’s Artichoke Chicken

From the kitchen of Fred’s Hickory Inn Restaurant Recipes of the Ozarks

6 boneless chicken breasts

1 Tbs. chopped garlic

1 to 2 cans artichoke hearts

1 1/2 tsp. rosemary

1/4 tsp. pepper

1 c. dry white wine of another c. of broth

5 Tbs. butter

1 onion, chopped

1/3 c. flour

1 1/2 tsp. salt

1 c. chicken broth

1 c. sliced mushrooms

Melt butter and garlic in skillet. Sauté chicken until lightly browned. Transfer chicken to a 9-inch by 13-inch baking dish and add onions to skillet. Blend in flour, rosemary, salt and pepper. Add broth and wine, stirring until thick. Add mushrooms. Spoon over chicken. Bake at 375 degrees for 20 to 30 minutes.

Serve with a wild rice blend.

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Opinion, Pages 4 on 09/22/2010