Sprinkle salt, pepper and paprika over chicken breasts and brown in 1/4 cup butter. Set aside. Sauté mushrooms in remaining butter. Add flour, chicken broth and sherry. Mix.
Place artichoke hearts in bottom of 2-quart casserole or 10-inch oven skillet. Place chicken breasts over this. Pour mushroom, flour, chicken broth and sherry mixture over chicken breasts and artichokes. Bake, covered, at 300° F for 60 minutes. Uncover and bake for an additional 60 minutes.
Serve over rice.Servings: 4