6 tbsp. butter
6 whole chicken breasts, skinned, deboned & halved
Salt
Pepper
Paprika
1/4 c. chopped green onion
1 lb. mushrooms, sliced
Wondra flour or gravy flour
1 1/3 c. chicken broth
1/4 c. white wine
1/4 c. dry sherry
3/4 to 1 tsp. rosemary
2 to 3 cans artichoke hearts
1 can pitted ripe olives, sliced
1/2 c. sour cream
Garlic powder
Slivered almonds

In a large frying pan, melt butter. Sprinkle chicken with salt, pepper and paprika. Brown chicken on all sides; remove and place in large serving casserole.

Using same skillet, saute onions and mushrooms until tender. Add to chicken. To liquid in bottom of skillet, stir in Wondra flour and more butter if necessary to make a roux. Add chicken broth a little at a time. Stir over low heat. Keep adding broth, wine, sherry and rosemary. Cook until thickened to the consistency of gravy.

Slice artichoke hearts in thirds and layer over chicken breasts. Then add sliced olives over artichokes. Just before pouring sauce over chicken, add 1/2 cup sour cream and garlic. Blend and pour over casserole. Top with almonds and paprika. Bake uncovered at 350 degrees for 1 hour. This can be made ahead, refrigerated and then reheated. Yield: 8 to 10 servings.