Sherried Artichoke Chicken

6-8 boneless, skinless chicken breasts
salt and pepper
paprika
8 TB butter, divided
2 cups marinated artichokes, drained with oil pressed out
12 oz. mushrooms, quartered
1 bunch green onions, chopped
6-8 TB flour
28 oz. chicken broth
1/2 cup sherry
1/2 tsp dried rosemary

Sprinkle chicken with salt and pepper, the sprinkle liberally with paprika and brown in 4 TB butter. Chicken does not need to be cooked through at this point. Remove chicken from pan and place on the side on a plate. Add the remaining 4 TB butter to the pan drippings and saute mushrooms and green onions. Saute until tender. Sprinkle the flour over the mixture and cook flour for a minute or two. Add artichokes, rosemary, sherry and broth. Cook, stirring often for 5 minutes. Add the chicken back in at this point. Cover and bake at 375 degrees for 45 minutes or until chicken is cooked through.

I like the sauce to be the consistency of gravy before it goes into the oven. You may have to play with the ratios a little depending on moisture that was in the veggies.

Love this served over mashed potatoes.