3 lb. chicken breasts, boned and skinned
salt, pepper and paprika, to taste
4 tbsp. (1/2 stick) butter
1/4 lb. sliced fresh mushrooms
2 tbsp. all-purpose flour
1 cup chicken stock
3 tbsp. sherry
1/4 tsp. rosemary
1 (16 oz.) can artichoke hearts, drained

Preheat oven to 375°F. Sprinkle chicken with salt, pepper and paprika.

Melt butter in a heavy skillet and sauté slowly over low heat until golden. Remove to a casserole dish and cover.

Add mushrooms to skillet drippings and gently sauté. Add flour and gradually stir in chicken stock and sherry. Season with rosemary, deglaze skillet.

Arrange artichoke hearts with chicken pieces, and pour contents of skillet over it. Cover and bake at 375°F for 40 minutes (or until chicken is tender).

Makes 6 servings.