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1
Use a sharp knife and poultry shears to divide chicken breasts into 4-6oz, serving pieces. You can get two pieces out of a moderate-sized breast or 3 pieces out of a large one.
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2
Drain and coarsely chop artichoke hearts.
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3
Heat butter and olive oil over medium heat in a large, heavy skillet that can go into the oven.
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4
Brown chicken on all sides, browning the skin side first. Remove to a dish that will catch the juices.
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5
Saute onions and garlic on low-medium until onions are soft and translucent.
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6
Add mushrooms if using them and cook briefly.
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7
Add sherry to pan and stir until it has all evaporated.
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8
Sprinkle flour over the onions and cook as a roux for a minute or two. If there is not enough fat remaining in the pan add a little more butter.
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9
Slowly add chicken broth, stirring vigorously so as not to create any lumps. Add salt and pepper. Bring to a boil then turn heat down to a simmer.
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10
Add artichoke hearts, chicken pieces, and chicken juices. Stir in gently.
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11
Cover and simmer 8-12 minutes or until the chicken is barely cooked and the sauce has thickened slightly. (The sauce will still be quite runny, not thick like gravy).
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12
Hold in oven at 225F if necessary. Could be held in a crockpot on warm for buffet service.
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13
I suggest serving over rice or noodles. Also good with crusty bread to sop up the sauce. Your favorite green vegetable will round out the meal nicely.
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14
Note: If you wish to use boneless, skinless breasts I suggest cooking them until almost done in the browning stage so that they will finish cooking as they sit while you make the sauce, then rewarming them briefly in the sauce immediately before serving.
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15
Note: If your family prefers dark meat you could use thighs instead of or in addition to breasts but will probably need to pour off excess grease before adding the flour.
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16
Note: If you want a thicker, more gravy-like sauce increase the flour to achieve your preferred texture.
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17
Note: This recipe can be made with boneless pork chops instead of chicken if you follow the directions for boneless breasts.
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18
Variation: Decrease the amount of chicken stock slightly. Add the juice and zest of one lemon and 1 tbs capers.
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19
Variation: Add 1-2lbs of barely-cooked asparagus tips at the last moment and cook just long enough to heat through.
