- 3 pounds skinless, boneless chicken breast halves, cut into bite size pieces
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon paprika
- 4 tablespoons butter
- 1/4 pound fresh mushrooms, sliced
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 3 tablespoons sherry
- 1/4 teaspoon dried rosemary
- 1 (14 ounce) can artichoke hearts, drained
- Preheat oven to 375 degrees F (190 degrees C).
- Sprinkle chicken with salt, pepper and paprika to taste. Melt butter or margarine in heavy skillet and brown chicken on all sides. Remove to covered 9×13 inch casserole.
- Add mushrooms to pan drippings and saute. Add flour and gradually add stock or broth and sherry. Season with rosemary; deglaze skillet.
- Arrange artichoke hearts among the chicken pieces and pour sauce over all. Cover and bake at 375 degrees F (190 degrees C) for 40 minutes or until tender.