Chicken Artichoke Casserole

4-5 boneless, skinless chicken breasts
½ tsp salt
½ tsp freshly ground pepper
½ - ¾ tsp sweet paprika
4 tbsp butter, divided
½ lb sliced mushrooms
3 tbsp flour
2 cups chicken broth
2 tbsp sherry or more to taste
2 14 oz cans artichoke hearts, drained

Preheat oven to 350. Season chicken with salt, pepper and paprika. Melt 2 tbsp of the butter over medium high heat in a skillet and brown the chicken on both sides
(I used olive oil), about 3-4 minutes per side. Place the chicken in a 9x13 casserole dish. Add the remaining butter to the skillet. Add the mushrooms, sprinkle with flour and cook for about 3-4 minutes, until browned. Add the chicken broth to the skillet, bring to a boil and let simmer for a few minutes until slightly thickened. If necessary, to thicken the broth, whisk a small amount of additional flour in a small amount of broth and add to the skillet. Stir in the sherry. Place the artichoke hearts “prettily” among the chicken. Pour the mushroom sauce over the chicken and artichokes. Bake at 350 for about 1 hour.