3 lb. frying chicken or chicken parts
1 1/2 tsp. salt
1/2 tsp. paprika
1/4 tsp. pepper
6 tbsp. butter
1/4 lb. mushrooms
1 (12 to 15 oz.) can artichoke hearts
2 tbsp. flour
2/3 c. chicken broth or bouillon
3 tbsp. sherry

Salt, pepper and paprika chicken; brown in 4 tablespoons butter. Place in casserole. Saute mushrooms in remaining butter for 5 minutes. Sprinkle flour over them and stir. Add broth and sherry. Cook for 5 minutes. Arrange artichoke hearts between chicken pieces. Pour mushroom sauce over. Cover. Bake at 375 degrees for 40 minutes.