Sprinkle chicken with salt, paprika and pepper. Brown chicken in butter over low heat; transfer to a lightly greased shallow 2 quart casserole, reserving drippings in skillet. Arrange artichoke hearts between chicken breasts.
Saute mushrooms in reserved drippings 4 to 5 minutes. Stir in flour, and cook 1 minute. Gradually add chicken broth and sherry; cook over mediun heat, stirring constantly, until mixture is thickened and bubbly. Pour over chicken and artichokes. Cover and Bake at 375 for 40 minutes
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