1/2 c. butter
1/2 lb. mushrooms, sliced
4 lbs. chicken breasts (8)
1 tsp. salt
1/2 tsp. pepper
1 can artichoke hearts
1 1/2 c. dry sherry
1/2 c. water
2 tbsp. cornstarch
3 tbsp. water

Melt 1/4 cup butter in large skillet or Dutch oven. Add mushrooms; saute 3 minutes. Remove mushrooms, sprinkle chicken with salt and pepper. Add remaining butter to skillet. Brown chicken on both sides. Add sherry, 1/2 cup water and mushrooms. Cover. Simmer 30 minutes or until chicken is tender.

Add artichokes last 10 minutes of cooking. Remove chicken, artichokes, and mushrooms. Place in warm oven. Combine cornstarch and 3 tablespoons water; stir into juices in skillet. Cook until sauce thickens and boils. Spoon sauce over chicken. Makes 8 servings.