1 c. wild rice, uncooked
3 c. water
1/2 tsp. salt, divided
1/4 tsp. paprika
1/4 tsp. pepper
6 (4 oz.) chicken breast halves, skinned, boned
Vegetable cooking spray
1 tbsp. butter
1 (14 oz.) can artichoke hearts, drained, cut in half
3 1/2 c. fresh sliced mushrooms
3 tbsp. plus 2 tsp. flour
2 1/2 c. canned chicken broth
1/2 c. dry sherry or dry white wine

Rinse wild rice and drain. Combine rice and 3 cups water in medium pan, bring to a boil. Cover, reduce heat and simmer 1 hour. Spoon into 7x11x2 inch baking dish, set aside.

Sprinkle 1/4 teaspoon salt, paprika and pepper over chicken, set aside. coat a large non-stick skillet with cooking spray, add butter, melt over medium heat. Add chicken, cook 4 minutes each side until lightly browned.

Arrange chicken on top of rice, top with artichokes, set aside. Add mushrooms to skillet, saute 5 minutes.

Combine 1/4 teaspoon salt, flour, next 3 ingredients. Stir well. Add to skillet, cook 3 minutes until thick and bubbly. Spoon over chicken. cover and bake at 375 degrees for 55 minutes. 6 servings.