4 complete chicken breasts
Paprika
Salt
Pepper
1 stick butter
1 1/2 c. chicken bouillon (broth)
1 (15 oz.) can artichoke hearts
1/2 lb. fresh mushrooms, sliced
1 pinch tarragon
3 tbsp. flour
1/3 c. sherry

Split chicken breasts and slather with paprika, salt and pepper. Saute in 1/2 stick butter until golden brown. Place chicken pieces in a large serving casserole. Add artichokes. Put mushrooms and remaining 1/2 stick butter in same skillet used for browning the chicken. Season with tarragon and saute for about 5 minutes. Sprinkle the flour in gently and add the sherry and bouillon. Simmer for 5 minutes and pour this sauce over chicken and artichokes. Cover the casserole and bake for 45 minutes at 375 degrees. Serve with wild rice. Serves 4.