Baked Chicken and Artichoke Hearts

Serves: 6

6 chicken breasts halves, skinned and boned
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon pepper
1/4 cup butter, melted
1-14 oz can artichoke hearts, drained and halved
1/4 pound fresh mushrooms, sliced
2 Tablespoons all-purpose flour
2/3 cup canned diluted chicken broth
3 Tablespoons dry sherry

Sprinkle chicken with salt, pepper, and paprika. Brown chicken in butter
over low heat; transfer to a lightly greased shallow 2-quart casserole,
reserving drippings in skillet. Arrange artichoke hearts between
chicken breasts.

Sauté mushrooms in reserved drippings 4-5 minutes. Stir in flour and cook
1 minute. Gradually add chicken broth and sherry; cook over medium
heat, stirring constantly, until mixture is thickened and bubbly.
Pour over chicken and artichokes. Cover and bake at 375 for 40 minutes.