1 broiling chicken, cut up
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. butter
1/4 lb. mushrooms, sliced
2 tbsp. flour
1 c. chicken broth
3 tbsp. wine or sherry
Garlic
Onion powder
12 to 15 oz. can of artichoke hearts

Mix salt, pepper and paprika together and season chicken. Brown chicken in butter (4 tablespoon) and put in casserole. Add 2 tablespoon butter to frying pan and saute mushrooms for 5 minutes. Sprinkle in flour and stir in broth, sherry or wine, garlic, and onion powder. Cook 5 minutes. Arrange artichoke hearts between pieces of chicken. Pour mushroom sherry sauce over casserole. Bake at 375 degrees for 40 minutes.

DIETITIAN'S NOTE:

A nonstick frying pan will come in handy for this main dish, and should allow you to use less butter than the recipe calls for. Instead of salt, try a few spices such as sage, thyme or rosemary or even parsley to season your chicken. Enjoy!