What’s For Dinner?
(First star is lowest, fourth star is highest)
In the kitchen with . . . Martha Reeves, Marietta
Nominated by friend Lynn Summer: "I have enjoyed delicious meals at her table since our families were first stationed together in Germany in 1966. She epitomizes both the graciousness of Southern entertaining and the resourcefulness of America's military wives who re-create 'home' wherever they are stationed."
Reeves' family and friends love this entree, which is elegant enough for dinner parties but easy enough for weeknight suppers. This dish freezes well, before baking. Remove from freezer, thaw and bake as directed. It also doubles easily for parties, or can be prepared with chicken tenders cut in half so that guests can eat with just a fork.
Hands on time: 20 minutes Total time: 1 minutes Serves: 4
1/4 cup plus 1 tablespoon all-purpose flour, divided
1 teaspoon salt
1 teaspoon lemon pepper seasoning
1 teaspoon paprika
4 boneless, skinless chicken breasts
4 tablespoons margarine or butter, divided
8 ounces fresh sliced mushrooms
1/2 cup chicken broth
2 tablespoons sherry
1 (15-ounce) can artichoke hearts, drained and quartered