For fans of the mysteries I recently wrote for the Mystery and the Minister’s Wife series published by Guideposts book division, here’s one of my most requested recipes:

Chicken Breasts with Mushrooms and Artichoke Hearts

8 boneless, skinless chicken breasts

1/2 lb fresh mushrooms, sliced

1 can artichoke hearts in water (not marinated), drained

1/2 cup plus 2 T butter

1/4 cup flour

1/4 tsp sea salt

1/8 tsp fresh ground pepper

3/4 cup half and half

1/2 cup fresh grated Parmesan cheese

2 T sherry

Small handful fresh chopped rosemary

Preheat oven to 350 degrees

Roast chicken breasts in chicken broth in a 9 X 13 greased baking dish for 20 minutes. While chicken is roasting, saute mushrooms in 2 T butter. Take baking dish from oven, remove chicken breasts and set aside, reserving 3/4 cup chicken broth and discarding remaining broth. Place chicken breasts back in baking dish. On low to medium burner heat, melt remaining butter in saucepan and stir in flour, salt & pepper. Continue stirring until thick. Add half & half, sherry, and reserved chicken broth, stirring constantly. When smooth, add Parmesan cheese, stirring as it melts. Remove from burner. Arrange drained artichoke hearts on top of chicken breasts, cover with cheese mixture, and sprinkle sauteed mushroom on top. Finish with a sprinkling of chopped rosemary for garnish. Turn oven down to 325 and bake for another 30 minutes or until chicken is fork tender.

(This recipe comes to us from my cousin Linda who first served it to us at a family Christmas gathering several years ago. Thank you, Linnie!)

Yesterday, Paulette, a MMW reader reminded me that this dish is mentioned in my latest mystery, The Master’s Hand, on page 36. Thank you, Paulette. I hope you all enjoy this wonderful recipe! Oh, and for those unfamiliar with the series, Mystery and the Minister’s Wife, our sleuth, Kate Hanlon, often thinks through the mysterious happenings in her town Copper Mill, while baking and cooking.

Blessings of love, joy, and peace,