3 lbs. chicken breasts, boned & skinned
1 tsp. salt
1/2 tsp. paprika
1/4 tsp. pepper
1/4 c. plus 2 tbsp. butter, divided
1 pkg. (9 oz.) frozen artichoke hearts, thawed (or cans)
1/4 lb. fresh mushrooms, sliced
2 tbsp. flour
2/3 c. chicken broth
3 tbsp. dry sherry

Sprinkle chicken with salt, paprika, and pepper. Melt 1/4 cup butter in skillet and brown chicken over low heat. Transfer to a greased shallow 2 quart casserole, reserving drippings in skillet. Arrange artichoke hearts in between chicken breasts. Set aside.

Add remaining butter to reserved drippings. Melt over low heat. Add mushrooms, saute 4 to 5 minutes. Stir flour into mushrooms. Gradually add broth and sherry, mixing well. Cook over medium heat, stirring constantly, until thickened and bubbly (5 minutes). Pour sauce over chicken and artichokes. Cover and bake at 375 degrees for 40 minutes. 6 to 8 servings.