6 boneless,skinless chicken breast halves 2 packages frozen artichoke hearts, defrosted and drained 1/2 pound fresh mushrooms, sliced 1 1/4 cup medium or cream sherry (or half each) 1 cup heavy cream extra-virgin olive oil
Season chicken well. Brown in a little oil and butter over medium heat. Remove browned chicken to a plate and brown the mushroom slices, reducing any liquid.
Put chicken back into pan, add artichoke hearts. Pour sherry over and scrape up all the browned bits. Cover and simmer gently for about 15 minutes, or until chicken juices run clear and artichokes are tender.
Remove the chicken, mushrooms, artichokes to a warm platter and cover to keep warm.
Add cream to pan, turn up heat and reduce the sauce by half. Taste and correct seasonings. Add chicken, mushrooms and artichokes back into sauce.
Serve one breast per person with sauce over all. (You can slice each chicken breast into three pieces if desired - then serve the dish family style.)
Good with wild/white rice pilaf and steamed broccoli.