Back© Copyright 1999 The Rising Stars Team
1 Large Onion
4 Boned Chicken Breasts
Salt to taste
1 Stick Butter
2-1/2 teas. Watkins Paprika
4 Tbsp. Flour
1/2 Cup Watkins Chicken Broth
3/4 Cup Sour Cream
1 Cup White Cooking Wine
1 Can Artichoke Hearts
5 Slices Crisp Bacon (crumbled)
Chop onion finely. Skin chicken: sprinkle with salt. Heat butter
in frying pan; brown chicken. Remove chicken from pan. Saute
onion and paprika in remaining butter; remove pan from heat. Stir
in flour; return to heat. Gradually add broth; stir until mixture
bubbles and thickens. Add sour cream and wine; simmer lightly.
Place chicken and drained artichoke hearts in ovenproof dish or
casserole; top with sauce. Cover; bake at 350 degrees for 1 hour.
Top with bacon (and almonds - optional) before serving. Yields 4 servings.
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© Copyright 1999 The Rising Stars Team
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