2 lb Chicken pieces
All-purpose flour, for dredging
1/4 lb Butter or margarine
Salt, to taste
Pepper, to taste
Ground nutmeg
1/2 lb Small mushrooms
6 Artichoke hearts or bottoms, canned or cooked frozen
1/2 cup Cream sherry
1 cup Half and half, about
Parsley, minced
Chives, minced
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Dredge chicken in flour. Melt butter in large skillet, add chicken and saute until lightly browned. Season to taste with salt, pepper and nutmeg. Wash mushrooms and pat dry. Add to chicken along with artichoke hearts. Pour sherry over all, cover and simmer 15 minutes or until chicken is tender and most of wine has evaporated. Stir in half and half. Add more half and half if needed to thin sauce to desired consistency. Add parsley and chives and serve at once. (C) 1992 The Los Angeles Times
Recipe by: L. A. Times 1992
Posted to MC-Recipe Digest by Nancy Berry <nlberry@prodigy.net> on Apr 03, 1998
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