Chicken Jerusalem
1/8 teaspoon each crumbled dried tarragon and rosemary
1 1/2 teaspoons butter
1/4 pound small fresh mushrooms
1 1/2 tablespoons lemon juice
1/3 cup dry white wine
1 tablespoon Sherry
1 teaspoon chicken stock base
1 package (8 ounces) frozen artichoke hearts parboiled
finely chopped parsley
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