1 1/2 tsp. salt
1/2 tsp. paprika
1/4 tsp. pepper
3 lbs. chicken breasts (skinned and boned)
6 tbsp. butter
1/4 lb. mushrooms (cut in lg. pieces)
3 tbsp. sherry
1 (12 oz.) can artichoke hearts
2 tbsp. flour
2/3 c. chicken consomme

Season chicken with salt, pepper and paprika. Brown chicken in 4 tablespoons butter, place in casserole. Place remaining butter in frying pan. Saute mushrooms for 5 minutes. Add flour. Stir in consomme and sherry. Cook for 5 minutes. Arrange artichoke hearts between chicken pieces; pour mushroom sauce on top. Cover and bake at 375 degrees for 40 minutes.