Sherried Artichoke Chicken

Here is the recipe for my husband's chicken and artichokes, which is his only signature dish.(Except for turkey, which he cooks every Thanksgiving.) He cooks a mean breakfast, but dinner is usually something too fattening, or doesn't have enough of the requisite veggies. Anyway, feel free to play with the ingredients, as it is one of those dishes that could be improved with new ideas. Feel free to share if you happen to do that!

4 whole boned chicken breasts

6 Tbl butter

1 pound can artichoke hearts (frozen might be good, too)

1/4 pound fresh mushroom caps

3 Tbl chopped onions

2 Tbl flour

2/3 cup chicken broth

1/4 cup sherry

1/2 tsp rosemary (we actually use much more - and fresh rosemary is best)

1/2 tsp paprika

1 tsp  kosher salt

Sprinkle chicken with salt, pepper, paprika. Dust chicken with flour and brown in (1) Tbl butter, transfer chicken to casserole. Add rest of butter to skillet; add mushrooms and onions; stir in chicken broth, sherry and rosemary. Cook for a few minutes. Add to chicken along with artichokes. Cover and bake at 375 for a minimum of 40 minutes.

Note: Some additional sherry may be added while baking.

If you try this recipe, let me know what you think!