| 1 | In a skillet over medium-high heat, heat 2 tablespoons butter. |
| 2 | Add the mushrooms and cook until lightly browned. |
| 3 | Spread the mushrooms and the artichoke hearts in a greased 9-by-13 inch pan. |
| 4 | In a skillet over medium-high heat, melt 4 tablespoons butter. |
| 5 | Dredge the chicken with seasoned flour. |
| 6 | Add the chicken to the pan and lightly brown it (this may have to be done in batches). |
| 7 | Layer the chicken over the vegetables. |
| 8 | Set aside. |
| 9 | In a saucepan over medium heat, melt 9 tablespoons butter. |
| 10 | Slowly add the 9 tablespoons flour and stir to make a smooth paste. |
| 11 | Stirring, slowly add the half-and-half. |
| 12 | Continue stirring and cooking until mixture is smooth. |
| 13 | Add worcestershire sauce, salt and pepper. |
| 14 | Continue cooking until sauce thickens. |
| 15 | Blend in the sherry and half the cheese; cook until cheese melts. |
| 16 | Pour this mixture over the chicken. |
| 17 | Top with remaining cheese and sprinkle with paprika. |
| 18 | Bake in a 375°F oven for 40 minutes. |
| 19 | * note: make seasoned flour by combining flour with salt and pepper to taste. |
| 20 | Yield: 8 servings. |
| 21 | Per serving: 712 calories, 55 grams protein, 41 grams fat, 31 grams carbohydrate, 222 milligrams cholesterol, 502 milligrams sodium. |
