Sherried Chicken Thighs

Prep time: 10 minutes
Cook time: 40 minutes
Serves 6

INGREDIENTS:
6 (4-oz) boneless, skinless chicken thighs
1 tsp paprika
3 tbs butter or margarine
1 (14-oz) can quartered artichoke hearts, drained
1 (8-oz) pkg. 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
Egg noodles or rice, cooked (optional)

DIRECTIONS:
- Preheat oven to 375 degrees. Sprinkle chicken with paprika and season with salt and pepper to taste.
- Melt butter in large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes per side or until lightly browned. Place chicken in lightly greased 11x7-inch baking dish. Arrange artichokes, mushrooms, cherry tomatoes, green onions and rosemary around chicken. Pour broth and sherry into baking dish.
- Bake, covered, 30 minutes or until instant-read thermometer registers 165 degrees. Serve over noodles or rice, if desired.

*260 calories per serving