2 chicken breasts, skinned, boned, halved
1 tsp. paprika
1/2 tsp. salt
1/4 tsp. black pepper
1 1/2 c. chicken bouillon
1/4 c. corn oil
1 (15 oz.) can artichoke hearts, drained
1/2 lb. mushrooms, sliced
1/2 tsp. ground thyme
3 tbsp. flour
1/2 c. dry sherry

Sprinkle chicken with salt, pepper and paprika. Brown on all sides in corn oil. Place chicken in baking pan and add artichokes. Saute mushrooms 5 minutes, adding thyme while they cook. Mix together flour, wine and bouillon. Pour mixture over mushrooms; simmer 5 minutes, stirring often. Pour mushroom sauce over chicken and artichokes. Bake at 375 degrees, covered for 45 minutes.