3 lb boneless skinless chicken breasts (pound them even)
1 tsp salt
1 tsp paprika
1/4 tsp pepper
2 1/2 tbsp of olive oil
1 can of artichokes, drained
1/4 lb of fresh mushrooms, sliced
3 garlic cloves chopped
3 tbsp dry sherry
1 tbsp of lemon juice
Sprinkle chicken with salt, paprika and pepper. Brown in skillet with half the olive oil over low heat. Transfer chicken to casserole dish, reserve drippings in skillet. Brown artichoke hearts in pan, then arrange around chicken in casserole, set aside.
Add remaining olive oil to drippings, add mushrooms and garlic, saute for 5 minutes. Stir flour into mushrooms and garlic, gradually add chicken broth, sherry and lemon juice mixing well.
Cook over medium heat, stirring constantly until thickened (about 5 minutes). Pour over chicken and artichokes in casserole. Cover and bake at 375 for 30 mins