6 whole chicken breasts, boned and split
Paprika, salt, pepper
1/2 lb. butter
1 c. sherry (dry)
2 (15 oz.) cans artichoke hearts
1 lb. fresh mushrooms, sliced
1/4 tsp. tarragon
6 tbsp. flour
3 c. chicken bouillon or rich chicken stock

Heat oven to 350 degrees. Coat chicken breasts with paprika, salt and pepper. Saute chicken in 1 stick of butter until brown. Place in casserole and add artichokes.

Put mushrooms and butter in skillet. Season with tarragon and saute 5 minutes. Sprinkle in flour. Add sherry and bouillon. Simmer 5 minutes and pour sauce over chicken and artichokes. Cover casserole and bake 45 minutes. Serve over rice.