3 whole chicken breasts, split and skinned
1/4 c. oil
2-3 carrots, cut in 2 inch pieces
1/2 lb. fresh mushrooms
1/2 c. chopped green onion
1 (14 oz.) can artichokes, drained and halves
1/2 c. sliced water chestnuts
1/8 tsp. thyme
1/2 tsp. salt
1/8 tsp. pepper
1 1/2 c. chicken broth
1/2 c. sherry
2 tbsp. cornstarch

Brown chicken in oil and add carrots. Cover and simmer 5 minutes. Add mushrooms, artichokes, onion, water chestnuts, thyme, salt, and pepper. Cover and simmer 10 minutes.

Combine sherry, broth, and cornstarch in a small saucepan. Stir well. Cook until thicken, stirring constantly.

Place chicken and vegetables in a 13 x 9, greased baking pan. Pour sauce on top. Bake at 375 degrees for 45 minutes. Serves 6.