Instructions: Rinse chicken and pat dry. Sprinkle with salt, pepper, and paprika. In a large skillet, brown the chicken pieces in the butter. Transfer chicken to a shallow 3-quart casserole and arrange artichokes between them.

Drain all but 3 tablespoons of the pan drippings; add the mushrooms and cook until golden. Stir the flour into the mushrooms and cook 1 minute. Add the broth, sherry, and rosemary. Cook, stirring, until thickened. Pour sauce evenly over chicken and artichokes. Cover and bake at 375F degrees for 40 minutes.

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