6 chicken breasts (skinned and boned)
Marinated artichoke hearts
2 tbsp. cornstarch
1 tsp. salt
1/2 tsp. paprika
1/2 tsp. garlic powder
1/4 tsp. white pepper
1/4 tsp. rosemary
Sauteed mushrooms (optional)
2/3 c. chicken broth
3 tbsp. dry sherry

Arrange chicken breasts in a greased casserole dish. Place artichoke hearts on top of chicken breasts. Add sauteed mushrooms (optional). Combine remaining ingredients in a microwave proof bowl. Cook on medium power in microwave until slightly thickened. Pour over chicken and bake covered for one hour in oven at 375 degrees. Serves 4 to 6 people.