4 whole chicken breasts
Paprika, salt (if desired) and pepper
1/2 c. butter
15 oz. can artichoke hearts
1/2 lb. fresh mushrooms, sliced
Pinch of tarragon
3 tbsp. flour
1/3 c. sherry
1 1/2 c. chicken broth

Split the chicken breasts and generously sprinkle with paprika, salt and pepper. Saute in half the butter until golden. Place pieces in large serving casserole and add artichokes. Put mushrooms and remaining butter in same skillet used for browning chicken. Season with tarragon and saute for about 5 minutes. Sprinkle flour over and add sherry and broth. Simmer 5 minutes and pour this sauce over the chicken and artichokes. Cover casserole and bake 45 minutes at 375 degrees.