1/4 tsp. black pepper
1/4 tsp. salt
1 tsp. powdered rosemary
1 tsp. paprika
2 boned, skinned chicken breasts
2 tsp. olive or canola oil
1-14 oz. can water packed artichoke hearts cut in quarters and drained
1/4 pound sliced mushrooms
2 green onions, chopped
2/3 can chicken stock
1/4 cup dry sherry
2 tbsp. flour
2 tbsp. water

In shallow pan or plastic bag combine first four ingredients - dredge chicken in seasoning. Heat oil in skillet, add chicken, brown 3-5 minutes each side. Then arrange chicken in 2 quart baking dish. Tuck artichoke around chichen. In skillet add mushrooms, onions and saut 2-3 minutes. Add stock and sherry, bring to a boil. Combine flour and water. Reduce heat, add to skillet. Stir constantly 2-3 minutes at a simmer. Pour over chicken. Cover dish.

Bake at 375°F for 40 minutes.

Serves 2 or 4.