4 complete chicken breasts or lamb or veal cubes
Paprika
Salt & pepper
1/4 lb. butter
1 can (15 oz.) artichoke hearts, Roland Brand
1/2 lb. mushrooms
3 tbsp. flour
1/3 c. sherry
1 1/2 c. chicken bouillon

Sprinkle chicken generously with paprika, salt and pepper. Saute in half the butter until golden brown. Place chicken in large serving casserole and add artichokes. Place mushrooms and remaining butter in same skillet used to brown chicken. Season with tarragon and saute 5 minutes. Sprinkle with flour and add sherry and bouillon. Simmer about 5 minutes and pour this sauce over chicken and artichokes. Cover casserole and bake 45 minutes at 350 degrees. Serve with wild rice and green salad.