4 complete chicken breasts
Paprika
Salt
Pepper
1 stick butter
1 can 15 oz. artichoke hearts
1/3 c. sherry
1 1/2 c. chicken bouillon
1/2 lb. mushrooms, sliced
1 pinch tarragon
3 tbsp. flour

Split chicken breasts and slather them with salt, pepper and paprika. Saute 1/2 stick butter and cook until golden brown. Place the chicken pieces in large serving casserole and add artichokes among them.

Put the mushrooms and remaining half of butter in the same skillet that was used for browning chicken. Season with tarragon and saute 5 minutes. Sprinkle flour in gently and add sherry and bouillon. Simmer for about 5 minutes and pour sauce over chicken and artichokes.

Cover the casserole and bake for 45 minutes at 375 degrees. Serves 4.