1 (3 lb.) chicken, cut up
1 1/2 tsp. salt
1/4 tsp. pepper
1/3 tsp. paprika
6 tbsp. butter
1 (1 lb.) can artichoke hearts, drained or 1 jar marinated, rinsed
1/4 lb. mushrooms, sliced
2 tbsp. flour
2/3 c. chicken broth
3 tbsp. sherry
1/4 tsp. dried rosemary

Sprinkle chicken with salt, pepper, and paprika. Brown in 4 tablespoons butter and remove to a baking pan or casserole dish with a cover. Arrange artichoke hearts in between the chicken pieces.

Melt remaining butter and saute the sliced mushrooms until barely tender. Sprinkle flour over mushrooms and stir in broth, sherry, and rosemary. Cook stirring until slightly thickened, then pour over chicken. Cover and bake at 375 degrees for 40 minutes. Serves 4.