From the, "Houston Junior League Cookbook," published in cooperation with your Daily InBox newsletter.


  • 3 pounds frying chicken pieces
  • 2 teaspoons salt
  • 1/4 teaspoon white pepper
  • 1/4 cup butter
  • 1 package frozen artichoke hearts, thawed and drained
  • 1 package frozen whole mushrooms, thawed and drained
  • 2 teaspoons chopped onion
  • 1/8 teaspoon thyme
  • 1 cup heavy cream
  • 1/4 cup dry sherry
  • 2 tablespoons water
  • 1 tablespoon flour

Sprinkle chicken with 1-1/2 teaspoons of the salt and white pepper; brown evenly in butter in skillet over medium heat.  Drain butter from pan.  Add artichoke hearts, mushrooms, onion, thyme, cream and sherry.  Cover and cook over low heat 25 minutes or until chicken is tender.  Remove chicken and vegetables to a platter and keep warm.  Combine water, flour and remaining 1/2 teaspoon salt; mix to form a smooth paste.  Gradually add to cream mixture in skillet.  Cook and stir over low heat until thickened and smooth.  Continue to cook about 5 minutes, stirring occasionally.  Serve sauce over chicken.


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