1 c. flour
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. paprika
1/2 tsp. garlic powder
8 whole chicken breasts, boned, skinned, split & cut in half (32 pieces)
3/4 c. butter
1 lb. fresh mushrooms
1/4 c. flour
2 cans chicken broth
6 tbsp. sherry
2 cans artichokes

Place flour, salt, pepper, paprika and garlic powder in a bag with chicken pieces to coat. Brown chicken in batches with 1/2 cup butter. Place in casserole. Saute mushrooms in 1/4 cup butter. Sprinkle 1/4 cup flour over mushrooms and stir in chicken broth and sherry. Cook 5 minutes. Arrange artichoke over chicken. Pour sauce on top and bake at 350 degrees for 1 hour. Serves 8-10. Wonderful with wild rice.