Ingredients

• 4 boneless chicken breasts
• Paprika to taste
• Salt and Pepper to taste
• 1/2 cup butter
• 1 can (15 oz) artichoke hearts, drained
• 4 oz fresh mushrooms sliced
• Pinch of tarragon
• 3 tbsp flour
• 1 1/2 cup chicken bouillon or stock
• 1/2 cup sherry

Directions

1. Rinse chicken and pat dry

2. Sprinkle with paprika, salt and pepper

3. Saute chicken with half of the butter(1/4 cup) until brown on all sides

4. Transfer chicken with slotted spoon to 9×12 baking dish

5. Arrange artichokes around the chicken

6. Add the remaining butter, mushrooms and tarragon to frying pan

7. Saute for 5 min, stirring frequently

8. Pour over chicken and artichokes

9. Bake covered 375 for 45 minutes

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