6 pcs boneless, skinless chicken thighs
3tbsp. butter or margarine
14oz can quartered artichoke heart, drained
8oz sliced fresh mushrooms
1 cup halved cherry tomatoes
2 green onions, chopped
1/2 tsp. dried rosemary
2/3 cup chicken broth
1/4 cup cooking sherry
STEP 1 Preheat oven to 375 degree Sprinkle chicken with paprika and season with salt and pepper to taste.
STEP 2 Melt butter in large nonstick skillet over medium-high heat. add chicken; cook 5 mins.per side. Place chicken in lightly greased 11×7 inch baking dish. Arrange artichokes, mushrooms, cherry tomatoes, green onion and rosemary around chicken. Pour broth and sherry into baking dish.