3 whole boneless/skinless chicken breast, split
¼ cup vegetable oil
2 to 3 carrots cut in 2 inch pieces
½ pound fresh mushrooms, sliced
1 14-oz can artichokes, drained and halved
½ cup chopped green onion
½ cup sliced water chestnuts
1/8 tsp dried whole thyme
½ tsp salt
1/8 tsp pepper
1-1/2 cups chicken broth
½ cup cooking sherry
2 tablespoons cornstarch
Brown chicken in hot oil in large skillet; add carrots. Cover and simmer 5 minutes.
Add mushrooms, artichokes, onion, water chestnuts, thyme, salt and pepper; cover and simmer 10 minutes.
Combine broth, sherry and cornstarch in a small sauce pan – stir well. Cook over medium heat stirring constantly until sauce is thickened.
Place chicken and vegetables in a greased 13x9x2 inch baking dish. Pour sauce over the top; bake at 375 degrees for 45 minutes or until done, basting occasionally with pan drippings.