1 frying chicken
Salt, pepper, paprika
6 tbsp. butter
1/2 tsp. rosemary
1/4 lb. sliced fresh mushrooms
1 can artichokes, drained
3 tbsp. minced onions
2 tbsp. flour
2/3 c. chicken broth
1/4 c. sherry wine

Sprinkle chicken with salt, pepper and paprika. Brown in skillet in 4 tablespoons butter. Transfer to casserole. Arrange artichokes over chicken. Add remaining butter to drippings in skillet. Add mushrooms and onions and saute until tender. Sprinkle flour over mixture of mushrooms and onions. Add chicken broth, sherry and rosemary. Pour over chicken. Cover and bake in a 375 degree oven for about 45 minutes.