3 lbs. chicken breasts, boned & skinned
1 tsp. salt
1/2 tsp. paprika
1/4 tsp. pepper
1/4 c. plus 2 tbsp. butter, divided
1 (9 oz.) pkg. frozen artichoke hearts, thawed or 1 can artichoke hearts, quartered
1/4 lb. fresh mushrooms, sliced
2 tbsp. flour
2/3 c. chicken broth
3 tbsp. dry sherry

Sprinkle chicken with salt, paprika and pepper. Melt 1/4 cup butter in skillet and brown chicken over low heat; transfer to shallow 2- quart casserole, reserving drippings in skillet. Arrange artichoke hearts in between chicken breasts and set aside.

Add remaining butter to reserved drippings. Add mushrooms and saute 4 to 5 minutes. Stir flour into mushrooms, gradually add chicken broth and sherry, mixing well. Cook over medium heat, stirring constantly until thickened (about 5 minutes). Pour sauce over chicken and artichokes. Cover and bake at 375 degrees for 40 minutes.