This chicken dish makes a no-fuss savory gravy that’s perfect for dinner tonight or when those special people drop in for an informal dinner party. The flavors are so rich and inviting you will want to fix it on a regular basis.

Tonight’s Dinner: Sherried Chicken & Artichokes Strawberry Shortcake

Sherried Chicken & Artichokes ½ teaspoon paprika ½ teaspoon salt ¼ teaspoon pepper 4 boneless skinless chicken breast halves 2 tablespoons butter (divided) 14 oz can water-packed artichoke hearts, rinsed, drained and halved ½ pound fresh mushrooms, sliced 1 cup chicken broth 1/8 teaspoon cilantro 1/8 teaspoon rosemary 2 tablespoons flour ½ cup dry sherry 1 lb lemon pepper linguine.

Combine the paprika, salt and pepper; sprinkle over both sides of chicken. In a large nonstick skillet, cook chicken in 1 tablespoon butter until browned on both sides. Transfer to a 2 qt baking dish coated with nonstick cooking spray. Top with artichokes; set aside.

In the same skillet, sauté mushrooms in remaining butter until tender. Stir in the broth and tarragon. Bring to a boil. Combine the flour and sherry until smooth; stir into mushroom mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.

Pour over chicken. Cover and bake at 350 for 30 minutes or until chicken juices run clear.

Serve over a bed of linguine.

Strawberry Shortcake 1 pound cake, sliced 2 cups sliced fresh strawberries ¼ cup sugar Ready Whip cream topping

Place sliced strawberries in a bowl, sprinkle with sugar and toss. Set aside until forms juice. Place two slices pound cake on a dessert place, top with strawberries and squirt with ready whip. Serve.

Shopping List:

• paprika
• salt
• pepper
• boneless skinless chicken breast halves
• butter
• 14 oz can water-packed artichoke hearts
• fresh mushrooms
• chicken broth
• cilantro
• rosemary
• flour
• dry sherry
• lemon pepper linguine.
• pound cake, sliced
• fresh strawberries
• sugar
• Ready Whip cream topping