8-10 chicken breasts
9 tbsp. butter
2 tbsp. flour
1/4 c. cooking sherry
Pepper, salt, paprika to taste
1 lb. fresh mushrooms, sliced
2/3 c. chicken broth
2 cans artichoke hearts, cut into halves

Season chicken breasts with pepper, salt and paprika; saute in 6 tablespoons butter. Saute sliced mushrooms in 2-3 tablespoons butter for 5 minutes; stir. Sprinkle flour over top of mushrooms.

Mix chicken broth and sherry. Slowly stir into mushrooms; allow to thicken slightly. Place chicken breasts flat into casserole; arrange with artichokes between chicken breasts. Pour mushroom mixture over all. Bake at 350 degrees for 1 hour.