Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Boneless, skinless chicken 1 ts Chopped shallots
Breast halves 1/2 ts Minced garlic
1/4 c All-purpose flour 1/2 c Sherry
Dash of salt 8 Quartered artichoke hearts,
Dash of pepper Canned or frozen
2 tb Canola oil 1 c Sour cream
4 c Sliced mushrooms

Dust chicken breasts with combined flour, salt and pepper.

Heat oil in a large skillet over medium heat. Brown chicken 4 to 5
minutes on each side. Add mushrooms, shallots and garlic, and
continue to cook 2 to 3 minutes. Stir in sherry and continue to cook
for 1 minute.

Remove chicken from skillet. Stir in artichoke hearts and sour
cream. Add chicken back to skillet. Continue to cook until sauce is
hot and chicken is done, approximately 5 minutes. Additional sherry
can be added if sauce becomes too dry.

Makes 4 servings.

SOURCE: Covered Bridge Restaurant, Cottage Grove, Oregon. Recipe
published in the Oregonian.

Shared by Cate Vanicek

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