Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

15 tb Butter Divided 3 1/2 c Half-And-Half
1 1/2 lb Mushrooms, Sliced 1 tb Worcestershire Sauce
2 cn 8 1/2-Oz Each Of Artichoke Salt To Taste
Hearts, Drained, Rinsed And Freshly Ground Plack
Cut In Half Pepper To Taste
8 Boneless And Skinless 3/4 c Dry Sherry
Chicken Breast Halves 1/2 c Grated Parmesan Cheese (Two
Trimmed Of Fat And Cartilage Ounces)
1 c Seasoned Flour Paprika
9 tb All-Purpose Flour

In a skillet over medium-high heat, heat 2 tablespoons butter. Add
the mushrooms and cook until lightly browned. Spread the mushrooms
and the artichoke hearts in a greased 9-by-13 inch pan. In a skillet
over medium-high heat, melt 4 tablespoons butter. Dredge the chicken
with seasoned flour. Add the chicken to the pan and lightly brown it
(this may have to be done in batches). Layer the chicken over the
vegetables. Set aside. In a saucepan over medium heat, melt 9
tablespoons butter. Slowly add the 9 tablespoons flour and stir to
make a smooth paste. Stirring, slowly add the half-and-half.
Continue stirring and cooking until mixture is smooth. Add
Worcestershire sauce, salt and pepper. Continue Cooking until sauce
thickens. Blend in the sherry and half the cheese; cook until cheese
melts. Pour this mixture over the chicken. Top with remaining
cheese and sprinkle with paprika. Bake in a 375øF oven for 40
minutes. * NOTE: Make seasoned flour by combining flour with salt and
pepper to taste. Yield: 8 servings. Per serving: 712 calories, 55
grams protein, 41 grams fat, 31 grams carbohydrate, 222 milligrams
cholesterol, 502 milligrams sodium.

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