6 to 8 chicken breasts, skinned
Salt, pepper, paprika
6 tbsp. butter
1 lg. can artichoke hearts, drained
1/2 lb. fresh mushrooms, sliced
3 tbsp. spring onions, sliced
2 tbsp. flour
2/3 c. chicken broth
1/4 to 1/2 c. sherry
1/2 tsp. rosemary

Brown seasoned chicken in 4 tablespoons butter. Arrange artichoke hearts between chicken in casserole dish. Saute mushrooms and onions in 2 tablespoon butter. Sprinkle flour over mushrooms and onions. Stir in chicken broth, sherry and rosemary. Pour mixture over chicken. Bake uncovered at 375 degrees for 45 minutes. Delicious with rice.