2 lb. chicken pieces Flour 1/4 lb. butter Salt and pepper Nutmeg 1/2 lb. small mushrooms 6 cooked artichoke hearts 1/2 cup cream sherry 1 cup half-and-half Minced parsley Minced chives
Dredge chicken in flour. Melt butter in large skillet. Add chicken and sauté until lightly browned. Season to taste with salt, pepper and nutmeg. Wash mushrooms and pat dry. Add to chicken along with artichoke hearts. Pour sherry over all; cover, then simmer for 15 minutes, or until chicken is tender and most of the wine has evaporated. Stir in half-and-half. Add more cream if needed to thin sauce to desired consistency.