1/2 lb. fresh mushrooms, sliced
4 whole chicken breasts, split and deboned
Paprika
Salt and pepper
1/4 lb. butter
15 oz. can/jar artichoke hearts
Pinch of tarragon
3 tbsp. flour
1/3 c. sherry or chablis
1 1/2 c. chicken bouillon

Saute chicken in butter, sprinkle generously with paprika, salt and pepper, until golden brown. Lay in large casserole. In same skillet, saute and brown artichokes and mushrooms, sprinkle in flour, add sherry and bouillon. Pour over chicken, bake 45 minutes at 375 degrees. Serve with brown rice or noodles. May be frozen, holds well.