Sherried Artichoke Chicken

• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 4 boneless skinless chicken breast halves (4 ounces each)
• 2 tablespoons butter, divided
• 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and halved
• 1/2 pound sliced fresh mushrooms
• 1 cup reduced-sodium chicken broth
• 1/8 teaspoon dried tarragon
• 2 tablespoons all-purpose flour
• 1/2 cup sherry or additional reduced-sodium chicken broth

1. Combine the paprika, salt and pepper; sprinkle over both sides of chicken. In a
2. , cook chicken in 1 tablespoon butter until browned on both sides. Transfer to a 2-qt. baking dish coated with cooking spray. Top with artichokes; set aside.
3. In the same skillet, saute mushrooms in remaining butter until tender. Stir in broth and tarragon. Bring to a boil. Combine the flour and sherry or additional broth until smooth; stir into mushroom mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over chicken.
4. Cover and bake at 350u0b0 for 25-30 minutes or until a thermometer reads 170u0b0.

paprika, salt, pepper, chicken breast halves, butter, water, mushrooms, chicken broth, tarragon, flour, sherry

Taken from www.tasteofhome.com/recipes/sherried-artichoke-chicken/ (may not work)