Chicken with Artichokes

Chicken breasts are baked with artichoke hearts, carrots, and other vegetables, along with seasonings.

Cook Time: 1 hour

Ingredients:

• 6 boneless chicken breast halves without skin
• 1 1/2 tablespoons olive oil
• 6 carrots, sliced diagonally
• 1 small can sliced water chestnuts
• 1 pkg (8oz) mushrooms, sliced
• 4 green onion, sliced
• 1 can (14oz) artichoke hearts, halved
• 1 teaspoon dried thyme
• 1/2 cup sherry
• 1 can chicken broth, about 1 3/4 cups
• 2 tablespoons cornstarch

Preparation:

Saute chicken in hot oil in a large skillet until browned. Transfer chicken to a 13 x 9-inch baking dish. Saute carrot in skillet until tender; add mushrooms and saute until tender. Add water chestnuts, green onion, and artichoke halves; cook until heated through. Spoon vegetables over chicken. Combine sherry, broth, and cornstarch in a saucepan, stirring until smooth. Cook until thickened, and pour over vegetables. Bake, covered, at 350 degrees for 45 minutes to 1 hour. Serve with brown rice.
Serves 6.

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