3 lb. cut up fryer (or equal weight of pieces)
1 1/2 tsp. salt
1/2 tsp. paprika
1/4 tsp. pepper
6 tbsp. butter
1/4 lb. mushrooms, cut in lg. pieces
12-15 oz. can artichoke hearts
2 tbsp. flour
2/3 c. chicken consomme or bouillon
3 tbsp. sherry

Salt, pepper and paprika chicken pieces. Brown them in 4 tablespoons butter and put in large casserole dish. Saute the mushrooms for 5 minutes in 2 tablespoons butter in the same frying pan.

Sprinkle flour over the mushrooms and stir in chicken consomme and the sherry. Let this cook 5 minutes while you open can of artichokes and arrange them between the chicken pieces. Then pour mushroom-sherry sauce over them. Cover and bake at 375 degrees for 40 minutes. Serves 6.