Chicken-Artichoke Casserole - cooking recipe

Ingredients

2 1/2 lb. (more or less) chicken, skinned, boned and cut to serving size; breasts, thighs or your preference)
1 1/2 tsp. salt
1/2 tsp. paprika
1/4 tsp. pepper
6 Tbsp. butter (1 cube)
1/4 to 1/2 lb. fresh mushrooms, sliced
2 to 3 Tbsp. flour
1 c. chicken broth
5 Tbsp. sherry wine
1 (14 oz.) can artichoke hearts, drained (not marinated)

Preparation

Weigh chicken after it is skinned and boned.
Salt, pepper and paprika chicken pieces.
Brown chicken in 4 tablespoons of butter. Place in a large casserole (I use a large, flat Pyrex pan).
Heat remaining 2 tablespoons of butter in same frying pan and saute mushrooms for 5 minutes.
Sprinkle flour over them and stir in chicken
broth and sherry.
Cook for 5 minutes.
Arrange artichoke hearts, without cutting them in pieces, between chicken pieces. Pour mushroom-sherry sauce over them; cover and bake at 375\u00b0 for 40 to 45 minutes.
Yields 4 to 6 servings.