Coconino Chicken

Directions

1. 1
   Preheat oven to 375.
2. 2
   Melt 4 Tablespoons butter in a large skillet.
3. 3
   Sprinkle the chicken breast on both sides with the paprika and the ground black pepper and saute in the butter until well browned on both sides about 3-5 minutes on medium-high.
4. 4
   Remove the browned breast to a lightly buttered baking dish.
5. 5
   Add the mushrooms to the baking dish covering the chicken.
6. 6
   Add 2 Tablespoons of butter back into the skillet you used to brown the chicken in.Then stir in the flour to make a quick roux and cook a few minutes.
7. 7
   Then add the 2 and a half cups of chicken broth and stir until thickened.Remove it from the heat and add the artichoke hearts and add the cream sherry.
8. 8
   Pour or spoon over the chicken in the baking dish and cover the baking dish with foil and bake in the preheated 375 oven for 1 hour.
9. 9
   Remove from oven and uncover and let stand for 5 minutes then serve over rice.