Chicken With Artichokes
- 6 chicken breasts
- 2 tsp salt
- 1 tap poultry seasoning and paprika to color
- ¼ cup Napoleon Extra Virgin Olive Oil
- ¼ cup butter
- 1 can beef consommé
- ½ cup Napoleon Sherry Vinegar
- ½ lb mushrooms
- 2 Tbs butter
- 2 14 oz cans Napoleon Artichoke Hearts
Preheat oven to 325 degrees.
Season chicken with salt, poultry seasoning, paprika, olive oil and consommé. Blend together.
Place chicken skin side up in roasting pan. Baste with olive oil mixture every 20 minutes. Cook for one hour. Add sherry vinegar and bake for another ½ hour.
Sauté sliced mushrooms in butter for 5 minutes.
Combine chicken drippings with mushrooms and Napoleon Artichoke Hearts until warm.