1 c. wild rice, uncooked
3 c. water
1/2 tsp. salt, divided
1/4 tsp. paprika
1/4 tsp. pepper
6 skinned, boned chicken breast halves
1 1/2 tbsp. olive oil
1 (14 oz.) can artichoke hearts, drained, cut in half
3 1/2 c. sliced fresh mushrooms
3 1/2 tbsp. flour
1/2 tsp. dried whole rosemary, crushed
2 1/4 c. chicken broth
1/2 c. dry sherry

Rinse wild rice very well in hot water. Combine rice and water in saucepan and bring to a boil. Cover, reduce heat and simmer 1 hour or until tender. Spoon into 11 x 7 x 2 inch baking dish and set aside. Sprinkle 1/4 teaspoon salt, paprika and pepper over chicken and set aside. In a large skillet, heat olive oil over medium heat and cook chicken on each side until lightly browned. Place chicken in single layer on top of rice and top chicken with the artichokes. Add mushrooms to same skillet and saute for 5 minutes or until tender over medium heat. Combine remaining 1/4 teaspoon salt, flour, rosemary, chicken broth and sherry and stir well. Cook for 3 minutes or until thick and bubbly, stirring constantly. Spoon mixture over chicken. Cover and bake at 375 degrees for 55 minutes or until thoroughly heated.