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Meat and Poultry:
Chicken Dinner Elegante

from River Road Recipes II...
A Second Helping


INGREDIENTS:
1 (14-ounce) can artichoke hearts
10 small new potatoes, pared
6 chicken breast halves
  Flour to coat chicken
1/4 cup butter or margarine
2 Tablespoons chopped green onion
1 (6-ounce) can mushroom caps and liquid
1/4 cup sherry
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup sour cream
1 Tablespoon flour
TO PREPARE:

Arrange artichoke hearts and potatoes in a 2-1/2 quart casserole.  Coat chicken with flour and brown in butter or margarine.  When brown on both sides, arrange on top of vegetables.  In same skillet, cook green onions until tender.  Stir in mushroom caps with their liquid and sherry.  Pour this mixture over chicken and vegetables.  Sprinkle with salt and pepper.  Cover and bake in 350 degree oven for 1-1/2 hours.  Place chicken and vegetables on warm serving platter.  Pour juices from casserole into small sauce pan.  Add 1 Tablespoon flour and simmer mixture 2 to 3 minutes, stirring constantly.  Blend in 1/2 cup sour cream and heat.  Pour sauce over chicken and vegetables and serve.

SERVES:  6



Copyright 1994 The Junior League of Baton Rouge, Inc.  All rights reserved.

Visit The Junior League of Baton Rouge web site (http://www.juniorleaguebr.com) to purchase copies of River Road Recipes II and other fine cookbooks, or call (225) 924-0298.

The Junior League of Baton Rouge, Inc. is an organization of women committed to promoting voluntarism, developing the potential of women and to improving the community through the effective action and leadership of trained volunteers.  Its purpose is exclusively educational and charitable.  All proceeds from League fundraising efforts, including from the sale of River Road Recipes II, are returned to the community.
 

   

 
 

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