Sherried Chicken with Mushrooms & Artichokes

Entree

Sprinkle chicken on both sides with paprika and black pepper. Brown chicken in 1 tablespoon butter and 1 tablespoon olive oil in large skillet over medium-high heat for 2 minutes on each side. Place chicken in 9x13-inch baking dish. Arrange artichoke hearts around chicken; set aside.
In same skillet, heat remaining 1 tablespoon butter and 1 tablespoon olive oil over medium heat. Add mushrooms and green onions; stirring constantly, about 4 to 5 minutes. Combine cornstarch and remaining ingredients; add to skillet. Bring to a boil, cook, stirring constantly, for 1 minute. Pour mixture over chicken and artichokes. Cover with aluminum foil and bake at 375 degrees for 30 minutes or until chicken is done.