Sherried Chicken and Artichoke Hearts

1-1/1 lbs. boneless chicken breasts or boneless thighs
2 cans artichoke hearts, drained
1 medium onion, chopped
1/4 lb. fresh mushrooms, sliced
3/4 c. chicken broth
1/2 tsp. marjoram
2 T. butter
1/2 c. sherry
1/2 tsp. rosemary
3 T. flour
salt and pepper
paprika to taste

Brown chicken on all sides in 2 T. butter. Sprinkle with salt, pepper and paprika. Cut into bit-size pieces and lay in casserole. Arrange artichoke hearts among chicken pieces.
In a separate saucepan, saute chopped onion, sliced mushrooms and flour in 2T butter. Add chicken broth, sherry, marjoram and rosemary; cook until thickened, then pour over chicken and bake at 375 for 40 minutes. Serve over noodles or rice.

I have added cooked, crumbled bacon at times.

This freezes well.

This is my kind of dish. I love artichoke hearts. Hubby won't eat them, but that just means more artichokes on my plate . Thanks for the recipe.

You're welcome! I love em too. I've been on a kick with them lately.