8 whole chicken breasts, split, boned and skinned or 16 small chicken parts with bone in
salt, pepper and paprika
6 tbsp. butter
1 lb. mushrooms, sliced
2 tbsp. flour
2/3 cups chicken bouillon
1/4 cup Sherry
2 - 3 (6 oz.) jars marinated artichoke hearts, drained

Season chicken parts with salt, pepper and paprika. Brown 12-15 minutes in 4 tablespoons butter. Remove chicken from pan and place in casserole. Add 2 tablespoons butter to skillet and sauté mushrooms about 5 minutes. Stir in flour, bouillon and Sherry. Cook 5 minutes, stirring frequently. Arrange artichokes over chicken. Pour sauce over top.

Bake, covered, for 1 hour at 375°F. Serves 8. Can be frozen.