| Olive Oil | 1 tbsp. | |
| Salt & Pepper | To taste | |
| Paprika | 1/4 teaspoon | |
| Chicken Breasts | 1 1/2 lbs. | |
| Butter (unsalted) | 3 tbsp. | |
| Marinated Artichoke Hearts | 6 oz. | |
| Baby Bella Mushrooms | 1 cup | |
| Flour | 1 tbsp. | |
| Dried Thyme | 1 teaspoon | |
| Chicken Broth | 1/2 cup | |
| Dry Sherry | 2 tbsp. | |
| Dijon Mustard | 2 teaspoons | |
| Fresh Parsley | For garnish |
Preheat oven to 375 degrees F.
Coat large casserole dish with olive oil.
Combine paprika, salt, pepper, and sprinkle over cut chicken bites.
Melt 2 tablespoons butter in a large skillet over medium-low heat.
Add the chicken and lightly brown on all sides, about 4 minutes.
Transfer to the casserole dish. Remove artichoke hearts from the marinade and place among the chicken pieces. (Reserve 1 tablespoon of marinade).
Melt remaining butter in same skillet over medium heat.
Add mushrooms and stir until lightly browned, about 3 minutes.
Combine flour and thyme; stir into the mushrooms.
Mix chicken broth, sherry, and Dijon mustard together. Gradually add to the skillet, stirring constantly until lightly thickened.
Season with salt and pepper to taste.
Pour sauce over chicken. Drizzle with reserved artichoke marinade.
Bake covered until chicken is no longer pink in the center, about 15 minutes.
Garnish with parsley and enjoy.
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