OPULENT CHICKEN

  This will serve more than two, but the leftovers are equally
as good as the beginners.

  4 complete chicken breasts    1/2 pound fresh mushrooms,
  Paprika                           sliced
  Salt                          1 pinch tarragon
  Pepper                        3 tablespoons flour
  1/4 pound (1 stick) butter    1/3 cup sherry
  1 can (15 ounces)             1 1/2 cups chicken bouillon
       artichoke hearts

  Split the chicken breasts and slather them with the paprika,
salt, and pepper. Sauté in 1/2 stick of butter until golden
brown. 

Place the chicken pieces in a large serving casserole
and add the artichokes among them. 

Put the mushrooms and the remaining half of the butter in the 
same skillet you used for browning the chicken. 
Season with the tarragon and sauté for about 5 minutes. 
Sprinkle the flour in gently and add the sherry and bouillon. 
Simmer for 5 minutes and pour this sauce over the chicken 
and artichokes. 

Cover the casserole and bake for 45 minutes at 375 F. 
Serves 4