1 broiler-fryer chicken, cut up (or just use breasts)
1 1/2 tsp. salt
1/2 tsp. paprika
1/4 tsp. pepper
6 tbsp. butter
1 can (8 oz.) whole mushrooms, drained
2 tbsp. flour
1 c. chicken broth
1/4 c. dry sherry
1 can (14 oz.) artichoke hearts, drained

Season and brown chicken in 4 tablespoons butter. Place chicken and artichokes in 9x13 pan. Add remaining butter to skillet and saute mushrooms. Blend in flour - then broth and sherry. Thicken, stirring constantly. Pour sauce over chicken and artichokes. Bake uncovered 375 degrees for 45 minutes.