4 lg. boneless, skinless chicken breasts
1 1/2 tsp. salt
1/2 tsp. paprika
2 tbsp. flour
3 tbsp. sherry
1/2 lb. fresh mushrooms, sliced
1/4 tsp. black pepper
6 tbsp. butter
2/3 c. strong chicken stock
2 pkg. frozen artichoke hearts, cooked & drained

Salt, pepper and paprika the chicken and brown lightly in 4 tablespoons of butter. Place in large oven-proof baking dish. In remaining 2 tablespoons of butter saute the mushrooms for 3 minutes. Sprinkle flour over them and in the chicken stock and sherry.

While this cooks for 3 minutes, arrange artichokes between chicken pieces. Pour mushroom-sherry sauce over them; cover and bake in a 375 degree oven for 40 minutes. (Note: I like to make this the night before and reheat just before serving; the flavor is improved.)