6 chicken breasts
1 1/2 tsp. salt
1/2 tsp. paprika
1/4 tsp. pepper
6 tbsp. butter
1/4 lb. mushrooms, cut in lg. pieces
12-15 oz. artichoke hearts, canned
2 tbsp. flour
2/3 c. chicken bouillon
3 tbsp. sherry

Season chicken pieces with salt, paprika and pepper. Brown lightly in 4 tablespoons butter and place in 9 x 13 inch pan. Add other 2 tablespoons butter to skillet and saute mushrooms for 5 minutes. Sprinkle flour over them; stir in broth and sherry.