Bootsie calls it her signature dish.
Ingredients:
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
Instructions:
Lather chicken with salt, pepper and paprika. Sauté 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°F.
My Mom cooked it 1 - 1 1/2 hr at 325°F to 350°F
SERVE WITH: KABOB RICE
This was a favorite in the Broussard home, especially on Sundays.
my Aunt "Bootsie" ( Rosemary Poirrier) calls it her signature dish.