Paprika Artichoke Chicken - cooking recipe

Ingredients

4 to 6 boneless chicken breasts
paprika
8 Tbsp. butter
16 oz. can artichoke hearts, drained and quartered
1/2 lb. fresh sliced mushrooms
3 bunches green onions, chopped in 1-inch pieces
2 Tbsp. flour
1 (14 1/2 oz.) can chicken broth
1/4 c. sherry
1/2 tsp. crushed rosemary

Preparation

Sprinkle breasts liberally with paprika.
Melt 1/2 of butter in skillet over medium heat.
Brown breasts on both sides.
Place chicken in 2-quart casserole and arrange artichoke hearts between pieces.
Add other 1/2 of butter, scraping bottom of skillet to loosen stuck pieces.
Add mushrooms and onions.
Saute until tender.
Sprinkle flour over onions and mushrooms.
Stir in broth, sherry and rosemary.
Cook 3 to 5 minutes.
Pour over chicken and bake at 375\u00b0 for 40 minutes.
Use sauce as \"dunk\" for French bread.