1 chicken, cut up; or 4 breasts
6 tbsp. butter
1/4 lb. mushrooms, sliced
2 tbsp. flour
1/4 c. sherry
Salt, pepper, paprika
1 can artichoke hearts, drained
3 tbsp. green onions, chopped
2/3 c. chicken broth
1/2 tsp. crumbled rosemary (optional)

Salt, pepper and paprika the chicken. Brown in 4 tablespoons butter. Put into a 2-quart casserole. Arrange artichoke hearts between the chicken. Add remaining butter to drippings in pan. Add the mushrooms and green onions. Saute until tender. Sprinkle flour over this and stir in broth, sherry, and rosemary. Cook for a few minutes and pour over the chicken. Cover and bake at 375 degrees for 40 minutes or until tender. Serves 4.