Bootsie calls it her signature dish.
4 chicken breasts
Paprika, salt, pepper
1/4 stick butter
1/2 Ib fresh mushrooms(canned OK)
1 tsp tarragon
3 Tbs flour
1 can artichoke hearts
1/3 cup sherry (regular not cooking - too salty)
1 1/2 cup chicken boullion
Lather chicken with salt, pepper and paprika.
Saute in butter until brown.
Put chicken in a casserole and place artichoke hearts among them.
Put mushrooms with more butter in same pan.
Add tarragon and gently sprinkle in the flour.
Add sherry and bouillion. Simmer until thick and pour over chicken.
Cover and bake 45 minutes at 375.
My Mom cooked it 1 - 1 1/2 hr at 325 to 350
SERVE WITH: KABOB RICE
4 cups cooked rice
1/4 stick butter salt and pepper
pinch of Nutmeg (I use more)
1/2 cup minced onion
1 clove garlic well braised
1 tsp grated orange rind plus orange juice
Mix well and simmer 6 minutes.
This was a favorite in the Broussard home, especially on Sundays.