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LOCATION: Recipes >> Crockpot >> Chicken 18

Print this Recipe    Chicken 18

Chicken in a Hurry

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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