1 med. chicken, cut in parts (I use breasts)
1 tsp. paprika
1/4 tsp. salt
1/2 tsp. pepper
1 tsp. chopped parsley
2 tbsp. olive oil
2 tbsp. butter
1 (4 oz.) jar marinated artichokes, drained
1/2 lb. mushrooms, sliced
1/4 c. flour
1/2 c. sherry or white wine
1 1/2 c. chicken stock

Sprinkle chicken with paprika, salt, pepper and parsley. Melt butter in skillet. Add olive oil. When foam subsides brown chicken on both sides. Placed browned chicken in casserole.

In pan drippings, saute mushrooms. Remove from heat. Combine flour with mushrooms. Slowly add wine and chicken stock. Return to heat and simmer until mixture thickens. Pour sauce over chicken.

Bake at 350 degrees for 1 hour. Serve with rice. Makes 4 servings.