4 complete chicken breasts, split & boned
Paprika
1 (15 oz.) can artichoke hearts, drained & quartered
1/2 lb. mushrooms, sliced
1/3 c. sherry wine
Salt & pepper to taste
1/2 c. (1 stick) butter
3 tbsp. flour
1 (15 oz.) can chicken broth

Salt, pepper and paprika chicken. Saute in the butter until golden on each side, about 5 minutes per side. Place in 9"x13" casserole dish. Put artichoke hearts on top of chicken breasts. In same skillet used to brown chicken, saute mushrooms and add to casserole with slotted spoon. Sprinkle flour into remaining butter in skillet; mix slowly while adding sherry and chicken broth. When thickened slightly (about 7 minutes), pour over casserole. Cover and bake at 375 degrees for 30 minutes. Casserole may be chilled first, if it is, then cook a little longer. Serves 8.