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    Chicken in a Hurry


    Source of Recipe


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    1 large frying chicken, disjointed or 6 large pieces frying chicken
    2 tablespoons flour
    1 teaspoon salt
    1/2 teaspoon paprika
    1/8 teaspoon pepper
    2 (6 oz.) jars marinated artichoke hearts
    2 tablespoons butter
    1/2 cup dry sherry
    10 1/2 oz can condensed cream of mushroom soup

    Toss chicken pieces with flour, salt, paprika, and pepper until
    well coated. Drain marinade from artichoke hearts into large
    skillet. Add butter and heat until melted. Arrange chicken
    pieces in skillet. Cook over moderate heat, turning pieces to
    brown all sides. Add wine and cover. Simmer until chicken is
    almost tender, about 25 minuets. Add artichoke hearts and stir
    in soup. Continue cooking 10 minuets longer until hot.

 

 

 

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