4 chicken breasts
1 1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. paprika
4 oz. mushrooms
4 artichoke caps
2 tbsp. flour
2/3 c. chicken broth
3 tbsp. sherry wine
6 tbsp. butter

Salt, pepper and paprika chicken. Flour lightly; brown in 4 tablespoons of butter; arrange in casserole. Saute mushrooms in 2 tablespoons of butter. Sprinkle flour over mushrooms; stir in chicken broth and sherry.

While sauce cooks, arrange artichokes between chicken pieces. Pour sauce over broth; bake at 375 degrees for 40 minutes. Cover tightly.