4 chicken breasts
1/2 stick butter
Salt, pepper, and paprika
1 can artichoke hearts
1/2 lb. mushrooms, sliced
1 tsp. tarragon
1/3 c. wine
1 can chicken broth
3 tbsp. flour

Split, skin, and debone chicken breast. Sprinkle with salt, white pepper, and paprika. Saute in butter until golden brown. Place in oven-proof casserole; add drained artichokes. Saute mushrooms in remaining butter. Remove from pan. Make a roux with 3 tablespoons of flour and add white wine and chicken broth slowly. Stir in tarragon. Pour mixture over chicken and artichokes. Bake at 325 degrees for 40 minutes. Serve with brown rice. Serves 8.