Sherried Rosemary Artichoke Chicken

I absolutely LOVE this recipe!! I make it quite often for Sunday dinner and it is a favorite. It combines some of my favorite things - artichoke hearts, mushrooms, and rosemary. It is also great because I try to use large chicken breasts so that I have leftovers. It is delicious served over rice or pasta.
SHERRIED ROSEMARY ARTICHOKE CHICKEN

6 - 8 boneless, skinless chicken breasts -Salt, pepper paprika to taste
6 T. butter, divided
1 16 oz. can artichoke hearts, drained
1/4 lb. fresh mushrooms
3 T. chopped scallions or onions
2 T. flour
2/3 cup chicken broth
1/4 cup cooking sherry
1/2 tsp. dried rosemary
Sprinkle chicken pieces with salt, pepper and paprika and brown well in 4 T butter. Remove chicken from pan and place in a 2 quart casserole and arrange the artichoke hearts between the chicken. Add the remaining 2 T. butter to the drippings in the pan and add mushrooms and scallions; sauté until tender. Sprinkle the flour over the mushrooms and stir over low heat for at least 1 minute. Stir in broth, sherry and rosemary. Cook stirring often for 5 minutes and pour over chicken. Can be refrigerated at this point. Bring back to room temperature; cover and bake at 375 degrees for 45 minutes. Yield: 6 - 8 servings