Categories: Poultry - Chicken

Ingredients

• 6 skinned and boned chicken breast halves
• 1 tsp. paprika
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 2 Tbsp. butter or margarine, divided
• 1 (14 oz.) can artichoke hearts, drained and halved
• 2 green onions, chopped
• 2/3 cup water
• 1/4 cup sherry
• 1 Tbsp. cornstarch
• 1 tsp. chicken bouillon granules
• 1/2 tsp. dried rosemary

Directions

1. Sprinkle chicken with paprika, salt, and pepper.
2. Melt 1 Tbsp. 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.
3. Melt remaining butter in small skillet over medium heat. Add artichoke hearts and green onions; sauté 1 minute.
4. 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.

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