1. Sprinkle chicken with salt, pepper and paprika.

2. Saute in butter over medium heat in a heavy skillet.

3. Remove when lightly golden brown on both sides.

4. Saute mushrooms in same skillet. Add in 1 to 2 additional tablespoons of butter so that mushroom don't stick.

5. Add in hot chicken broth and flour. Stir to incorporate flour.

6. Place chicken and artichoke hearts in 9 x 13 pan.

7. Cover with mushroom mixture.

8. Bake at 375°F. for 30 to 45 minutes or until chicken is cooked through. Boneless breasts will take around 30 minutes and bone in breasts will take about 45 minutes.