Evening Edge
What’s For Dinner?
DEL.ICIO.US
Fancy Chicken
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Cuisine: American Freezer friendly
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
Ingredients:
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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
Instructions:
Preheat oven to 375 degrees. In a small bowl, combine 1/4 cup flour, salt, lemon pepper and paprika. Coat the chicken with the flour mixture. Melt 2 tablespoons butter in a skillet over medium-high heat and brown the chicken on both sides. Place the chicken in a casserole or 9-inch baking dish. In the same skillet, melt the remaining 2 tablespoons butter and saute the mushrooms until golden. Sprinkle 1 tablespoon flour over the mushrooms and stir well, then stir in the chicken broth and sherry. While this cooks for a few minutes, arrange the artichoke hearts between the chicken pieces. Pour the mushrooms and sauce over the chicken and artichokes. Bake, covered, for 30 to 40 minutes, until chicken is tender.
Nutrition:
Per serving: 294 calories (percent of calories from fat, 42), 29 grams protein, 11 grams carbohydrates, 1 gram fiber, 13 grams fat (2 grams saturated), 66 milligrams cholesterol, 723 milligrams sodium.
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