This recipe is somewhat complicated, but it is really worth the effort. It can be prepared and assembled ahead of time by saving the pan drippings separately.
4 large or 8 small boneless skinless chicken breasts
salt, pepper and paprika to taste
4 Tbls plus 2 Tbls butter
1 tsp oil
1 yellow onion, chopped
1 lb fresh mushrooms, or 3 cans sliced mushrooms, drained
2 12-oz or 15-oz cans artichoke hearts, drained and cut into quarters
3 Tbls capers
2 Tbls flour
1 can chicken broth
4 Tbls plus 4 Tbls Sherry
Preheat oven to 350 degrees.
Cut chicken into large pieces. Season chicken on all sides with salt, pepper and paprika to taste. In a skillet, melt 4 Tlbs butter and brown chicken. Save the drippings in the pan. Place chicken in one or more large baking dishes. Arrange artichoke pieces among the chicken. Sprinkle with capers.
In another large skillet, melt remaining 2 Tbls butter and oil and sauté onion until thoroughly translucent – at least 10 minutes. Add mushrooms and sauté for 2 minutes. Sift flour over mixture and stir in 2/3 cup chicken broth and 4 Tbls sherry. Stir until the flour is mixed thoroughly. Adjust the sauce by adding more broth and sherry if needed for consistency and taste. You don’t want it too dry. Cook for 5 minutes.
Spoon sauce over chicken and artichokes. Cover casserole(s) and either place in preheated oven or in the refrigerator until ready to bake The chicken will bake 30-40 minutes total, being basted at least twice.
Deglaze the skillet with the butter you browned the chicken in over high heat by adding the remaining chicken broth and another 4 Tbls of sherry. Set aside. After the chicken has baked 10 minutes, remove and baste with juices in the skillet. Cover and return to the oven. In 10 minutes, remove chicken and baste again with juices in the pan. Cover and return to the oven. Cook and baste 10 more minutes. If the chicken needs to cook longer, baste again.
Leftovers freeze well.