• 4 skinless, boneless chicken breasts

  • 1 teaspoon salt

  • 1 teaspoon pepper

  • 1 teaspoon tarragon

  • 1 stick butter

  • 1 large onion, chopped finely

  • 2 teaspoons paprika

  • 4 tablespoons flour

  • ½ cup chicken broth

  • 1 cup sour cream

  • 1 cup white wine

  • 1 can artichoke hearts

  • Real bacon pieces

  • Slivered almonds

  • Fresh parsley, chopped

Sprinkle chicken with salt, pepper and tarragon. Heat butter in frying pan and add chicken. Once chicken is browned, remove it from pan. Sauté onion and paprika in remaining butter. Remove pan from heat. Stir in flour and return to heat. Gradually add chicken stock and stir until mixture boils and thickens. Add sour cream and wine; simmer lightly. Place chicken and artichoke hearts in oven-safe dish and top with sauce. Cover and bake at 350°F for one hour. Top with bacon pieces, almonds and parsley before serving.


Submitted by Mike Buffington of Snellville  


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