4 whole chicken breasts, boned, skinned and halved
1 tsp. paprika
1 tbsp. olive oil
14 oz. can artichoke hearts, drained
Salt and pepper to taste
2 tbsp. lemon juice
1 lb. fresh mushrooms, sliced
1 clove garlic, chopped
3 tbsp. flour
1 c. chicken broth
1/4 c. sherry
1/2 tsp. dried rosemary

Season chicken breasts with salt, pepper an paprika. In a large sauce pan heat oil and saute chicken breasts. Transfer to shallow baking dish. In the same sauce pan, saute the artichoke hearts until they are browned. Transfer to baking dish and arrange around the chicken. Sprinkle with the lemon juice. In the same sauce pan saute mushrooms and garlic for 8 minutes. Pour of any juices that remain. Sprinkle flour over mushrooms and stir. Add chicken broth, stirring to pick up any browned particles that remain in sauce pan. Add sherry and rosemary. Cook over low heat for 5 minutes. Stir with a whisk until sauce is smooth. Pour over chicken. Can be made in advance. Refrigerate until ready to bake. Bake 35 to 40 minutes. Makes 4 to 6 servings.