2 (2 1/2 to 3 lb.) fryers
Salt
Pepper
1/2 c. butter
1 bunch shallots, chopped
1 lb. fresh mushrooms, sliced
1 (14 oz.) can artichoke hearts, drained and quartered
1 pt. sour cream

Preheat oven to 350 degrees. Season chicken pieces with salt and pepper to taste. In a large skillet, brown in melted butter over medium high heat. Place pieces in a 9 x 13 x 2 inch baking dish. Brown shallots and mushrooms in original butter, adding extract butter if necessary. Stir in artichoke hearts. Add sour cream, mixing thoroughly. Pour this mixture over the chicken. Cover with foil. Bake 30 to 45 minutes. Makes 6 to 8 servings.