For ➍150 g wild rice, steamed
4 chicken breasts
salt, pepper, paprika
1 tbs olive oil
1 tbs butter
200 g artichoke hearts, drained & quartered
125 g fresh mushrooms, sliced
25 g flour
1 tbs fresh rosemary, chopped
500 cl chicken broth
10 cl dry sherry
Preheat oven to 190°C. Spoon rice into oven-proof baking pan.
Dusk chicken breasts with salt, pepper and paprika. Heat butter and olive oil in large non-stick skillet over medium-high heat until butter is melted. Add chicken and cook until lightly browned, about 3 m each side. Remove from skillet.
Add mushrooms to skillet and sauté until mushrooms release their moisture. Let evaporate moisture for 5 m. Whisk together flour, broth and sherry until combined. Add liquid and rosemary to mushrooms in skillet. Stirring constantly, cook until sauce is thickened, about 3 m.
Arrange chicken over rice and top with artichokes. Spoon sauce and mushrooms over the chicken and artichokes. Cover with aluminum foil and bake until thoroughly heated, about 50 m.
Let stand for 5 m before serving.
