Boneless chicken breasts
Salt, pepper & paprika to taste
1 or 2 cans artichoke hearts
1/4-1/2 c. sherry
1 tbsp. rosemary
1 can chicken broth
2 tbsp. flour
1 stick butter
6-8 lg. mushrooms, sliced

Sprinkle chicken breasts with salt, pepper and paprika. Brown in skillet with about 1/2 of the butter.

Transfer to a casserole dish and arrange artichoke hearts around the chicken breasts. Add remaining butter to skillet and saute mushrooms until tender. Sprinkle 2 tablespoons of the flour over the top of the mushrooms and stir until well blended. Add the chicken broth and desired amount of sherry and cook a few minutes longer. Pour over chicken and artichokes.

Bake in oven at 375 degrees for 30 to 40 minutes, covered. Remove cover and bake an additional 10 minutes.