1. Sprinkle chicken generously with salt, pepper and paprika to season. 2. In skillet, brown chicken pieces on all sides in 4 tablespoons of butter; transfer to 2 quart casserole. 3. Arrange artichoke hearts between chicken pieces. Add remaining butter to the drippings in skillet; add mushrooms and onion and sauté just until tender. Sprinkle flour over mushrooms, stir in chicken broth, sherry, rosemary, and capers. 4. Cook, stirring a few minutes; pour over chicken. Cover and bake in moderate oven 375°F for 40 minutes.