1/2 c. butter
1/2 lb. mushrooms, sliced
4 lb. chicken pieces
2 (9 oz.) pkg. frozen artichoke hearts
1 1/2 c. dry sherry
2 tbsp. cornstarch
1 tsp. salt
1/8 tsp. pepper

Melt 1/4 cup butter in skillet. Saute mushrooms 3 minutes or until tender. Remove and reserve. Sprinkle chicken with salt and pepper. Add remaining butter to skillet. Brown chicken on both sides. Add artichokes, sherry and 1/2 cup water and mushrooms. Cover, simmer 30 minutes or until chicken is tender. Remove chicken and vegetables to platter. Combine cornstarch and 3 tablespoons water. Stir into juice in skillet. Cook until sauce thickens. Spoon over chicken.