Salt and pepper, to taste
Paprika, to taste
4 chicken breasts, skinned
1/2 cup butter, divided
1 (4 ounce) can mushrooms, drained or
    8 large fresh mushrooms, sliced
2 tablespoons flour
1 cup chicken broth
1/2 cup sherry
1 (14 ounce) can artichoke hearts, drained

Sprinkle salt, pepper and paprika over chicken breasts and brown in 1/4 cup butter. Set aside. Saut