4 boned chicken breasts (8 halves)
Pepper, Paprika
1/2 c. butter
1 can artichoke hearts
1/2 lb. fresh mushrooms, sliced
2 pinches tarragon
1/3 c. sherry
1/2 c. half and half
Garlic powder
1 can cream of mushroom soup (1/3 less salt)

Melt 4 tablespoons butter and add chicken breasts. Sprinkle with garlic powder and pepper. Saute until brown. Place breasts in casserole and place artichoke among the breasts.

Saute mushrooms in remaining butter. Season with tarragon and cook 5 minutes. Add sherry and mushroom soup diluted with half and half. Simmer and stir a few minutes until heated through. Pour over chicken and artichokes. Bake for 45 minutes at 375 degrees.