Sherried Artichoke Chicken

Sherried Artichoke Chicken

½ teaspoon paprika

½ teaspoon salt

¼ teaspoon pepper

2 tablespoons butter, divided

4 boneless, skinless chicken breasts

1 can (14½ ounces) artichoke hearts, quartered, packed in water, rinsed and drained

½ pound mushrooms, sliced

1 cup reduced sodium chicken broth

¼ teaspoon tarragon

2 tablespoons all-purpose flour

½ cup sherry

Heat oven to 350 degrees. Spray a 2-quart casserole dish with cooking spray.

In a small bowl, combine paprika, salt and pepper; sprinkle over both sides of chicken.

In large, nonstick skillet melt 1 tablespoon butter. Brown chicken on both sides, about 3 to 4 minutes per side. Transfer chicken to casserole dish and top with artichokes.

In same skillet melt remaining 1 tablespoon butter and sauté mushrooms until tender. Stir in broth and tarragon; bring to boil.

Whisk flour and sherry in separate bowl until smooth; add to skillet and return to boil. Cook and stir for 2 minutes until mixture thickens; pour over chicken. Cover and bake 25-35 minutes or until juices run clear. Serve over rice or noodles.

Serves four.

Nutrition values per serving: 280 calories, 9 g fat (4.5 g saturated), 13 g carbohydrates, 4 g fiber, 32 g protein, 95 mg cholesterol, 450 mg sodium.