Chicken
1 1/2 tsp. salt
1/2 tsp. paprika
1/4 tsp. pepper
6 tbsp. butter
1/4 lb. mushrooms, cut
12 to 15 oz. can artichoke hearts
2 tbsp. flour
2/3 c. chicken consomme or bouillon
3 tbsp. sherry

Salt, pepper, paprika the chicken pieces. Then brown in 4 tablespoons butter; put in casserole. Put 2 tablespoons butter in fry pan and saute mushrooms 5 minutes. Sprinkle flour over and stir in consomme and sherry. Cook 5 minutes. Put hearts in and arrange between pieces. Pour mushroom-sherry sauce over them. Bake at 375 degrees for 40 minutes.