1 broiler, cut into pieces
Salt, pepper, paprika to taste
6 tbsp. butter
1 can artichoke hearts, drained
1/4 lb. mushrooms, sliced
2 tbsp. flour
2/3 c. reg. chicken broth
3 tbsp. sherry
1/4 tsp. rosemary

Sprinkle chicken with salt, pepper and paprika - brown in 4 tablespoons butter. Remove to casserole (with cover). Arrange artichoke hearts in between chicken pieces. Melt remaining butter in pan - saute mushrooms. Stir in broth, sherry and rosemary. Cook stirring until slightly thickened. Pour over chicken. Cook with cover at 375 degrees for 40 minutes. Serves 6.