CHICKEN, ARTICHOKE, AND MUSHROOM CASSEROLE

2 chicken breasts
1/2 tsp. salt
1/8 tsp. pepper
1/2 tsp. paprika
6 tbsp. butter
1 can artichoke hearts, drained 
1/2 lb. mushrooms, sliced
2 tbsp. flour
1/2 c. chicken broth
3 tbsp. marsala or sherry
1/4 tsp. dried rosemary

Coat chicken with salt, pepper, and paprika. Chop mushrooms and drain artichoke hearts.

Melt butter in a small sauce pan then add chichen, brown, remove to coated casserole dish place in oven at 200 deg. Saute rosemary and the sliced mushrooms in remaining butter until barely tender. Sprinkle flour over mushrooms and stir in broth & marsala. Stir until slightly thickened.

Remove casserole dish, place artichoke around chicken then pour mushroom sauce over both chicken and artichoke. Cover and bake at 375 degrees for 25-30 minutes.