4 chicken breasts, split (8 pieces) bone & skin removed
1 1/2 tsp. salt
1/4 tsp. pepper
1 tsp. paprika
1/2 c. butter
2 tbsp. flour
2/3 c. chicken consomme or broth
3 tsp. sherry
1 (15 oz.) can artichoke hearts
1/2 to 1 lb. fresh mushrooms or 2 cans sliced mushrooms
Chopped shallots or parsley for top

Sprinkle the breasts with salt, pepper and paprika mixture. Brown with 4 tablespoons butter, then arrange in a large serving casserole. Put another 4 tablespoons butter in the same skillet and saute mushrooms (5 minutes). Sprinkle flour over them and stir in the consomme and sherry. Simmer for 5 minutes. Arrange artichoke hearts among the chicken breasts and pour the mushroom-sherry sauce over all. (You can now refrigerate and finish later.) Cover and bake at 375 degrees for 45 minutes.

Serves 4.

NOTE: If after pouring sauce over chicken, it looks a "mite naked" simply repeat the sauce process add mushrooms and pour over again.