2 (15 oz.) cans artichoke hearts (not marinated)
4 split, boneless chicken breasts
Salt, pepper, paprika
1/4 lb. butter
1/2 lb. mushrooms, sliced thin
3 tbsp. flour
2/3 c. chicken broth
3 tbsp. dry sherry
1/4 c. minced fresh parsley

Drain the artichoke hearts well and set on paper towels to drain further. Slice in half or quarters, depending on size. Sprinkle the chicken breasts with salt, pepper, paprika. Brown the chicken with 4 tablespoons butter for 4-5 minutes per side over medium heat in a large skillet.

Transfer the chicken to a large shallow casserole. Add the other 4 tablespoons butter to the skillet. Brown the mushrooms for 2-3 minutes over medium-high heat. Sprinkle flour on top and stir constantly over reduced heat.

Add chicken broth and sherry and simmer uncovered 4-5 minutes. Add the drained artichoke hearts to the sauce, stirring well. Pour the sauce over the chicken, and bake in heated 350 degree oven 20 minutes. Sprinkle with parsley. Easily doubled, but cut chicken into bite-size pieces.