The Bride's Chicken

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This was clipped from an old magazine...i found it at my mother's house stuffed in a recipe box. the notes say that it is what new bride's should serve the first time she has her parents and in-laws over together, in order to make a good impression.

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Steps

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Sprinkle the chicken with salt and pepper.

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Melt 1 / 4 cup of butter in a large skillet over medium-high heat.

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Add the chicken , and cook 4 minutes on each side or until browned.

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Transfer to a 13 x 9 x 2 inch baking dish , reserving the drippings in the skillet.

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Add the remaining 1 / 4 cup butter to the skillet.

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Cook over medium-high heat until the butter melts.

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Add the mushrooms , and saute until tender.

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Remove the mushrooms from the skillet , reserving the drippings in the skillet.

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Place the mushrooms and halved artichoke hearts on top of the chicken.

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Sprinkle with the crushed tarragon.

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Preheat the oven to 375 degrees.

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Add flour to the drippings in the skillet , stirring until smooth.

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Cook over low heat for 1 minute , stirring constantly.

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Gradually add the broth.

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Cook over medium heat , stirring constantly , until the mixture is thickened and bubbly.

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Remove from the heat , and stir in sherry.

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Pour the sauce over the chicken.

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Sprinkle with parsley.

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Bake , uncovered .

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Ingredients

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chicken breast halves, salt, black pepper, butter, mushroom, artichoke hearts, tarragon, all-purpose flour, chicken stock, dry sherry, parsley