BAKED CHICKEN AND ARTICHOKE HEARTS

4-6 chicken breast halves, boneless
1/2 tsp. paprika
14 oz. can artichoke hearts, drained, halved
1/2 lb. fresh mushrooms, sliced
2/3 c. chicken broth
1/2 c. dry sherry
1/2 tsp. salt
1/4 tsp. pepper
1/3 c. melted butter
1/2 c. flour

Preheat oven to 375 degrees.

In a gallon-size food storage bag, shake the chicken in a mixture of the flour, salt, pepper and paprika. Brown chicken in butter over low heat; transfer to lightly-greased shallow 2 quart casserole. Arrange artichoke hearts between chicken breasts. Reserve drippings in skillet. Sauté mushrooms in drippings for 4 to 5 minutes over medium heat. Gradually add chicken broth and dry sherry. Stir constantly until mixture is somewhat thickened and bubbly. Pour over chicken and artichokes. Cover and bake for 40 minutes. Serve immediately.