Chicken with Artichokes and Mushrooms

This comes from an old cookbook of mine, Fiesta, published by the Junior Women's Club of Pensacola, Florida in 1987.  It is simple to put together and is a real guest pleaser!

4 chicken breasts, boned and halved
salt, pepper, paprika
1/2 cup butter
1 (15 oz.) can artichoke hearts, drained
1/2 pound fresh mushrooms, sliced
3 tablespoons flour
1/3 cup sherry (I use any white wine)
1 - 1 1/2 cups chicken broth or bouillon

Sprinkle the chicken with salt pepper, and paprika.  Saute in melted butter until brown, then place in casserole.  Add artichoke hearts.  In the same skillet, saute mushrooms and add to the casserole.  Sprinkle flour into the remaining butter in skillet.  Mix slowly while adding wine and bouillon.  Pour over chicken casserole.  Cover and bake in 375 oven for 45 minutes.