Categories: Poultry- Chicken

Ingredients

• 3 whole chicken breasts, split and skinned
• 1/4 cup vegetable oil
• 2 to 3 carrots, cut in 2-inch pieces
• 1/2 lb. fresh mushrooms, sliced
• 1 (14 oz.) can artichokes, drained and halved
• 1/2 cup chopped green onion
• `1/2 cup sliced water chestnuts
• 1/8 tsp. dried whole thyme
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 1 1/2 cups chicken broth
• 1/2 cup cooking sherry
• 2 Tsp. cornstarch

Directions

1. Brown chicken in hot oil in large skillet; add carrots. Cover and simmer 5 minutes. Add mushrooms, artichokes, onion, water chestnuts, thyme, salt and pepper; cover and simmer 10 minutes.

2. Combine broth, sherry and cornstarch in a small saucepan; stir well. Cook over medium heat, stirring constantly, until sauce is thickened.

3. Place chicken and vegetables in a greased 13 × 9 × 2-inch baking dish. Pour sauce over top; bake at 375 degrees for 45 minutes or until done, basting occasionally with pan drippings.

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