4 boneless, skinless chicken breasts
1 tbsp. paprika
1/4 tsp. salt
1/2 tsp. pepper
1 tbsp. fresh parsley, chopped
1 sm. jar marinated artichoke hearts, drained
1 or 2 cans sliced mushrooms (6 oz. each)
1/4 c. flour
1/2 c. sherry
1/2 c. chicken stock
2 tbsp. butter or oil

Sprinkle chicken with paprika, salt, pepper and parsley. Melt 1 to 2 tablespoons butter or oil in a large skillet. Brown chicken. Remove chicken and place in serving or baking casserole with lid. In skillet with drippings, saute artichokes and mushrooms. Remove skillet from heat and mix in flour. Slowly add sherry and chicken stock. Return to heat and simmer until mixture thickens. Pour over chicken, cover and bake at 350 degrees for 1 hour.