Chicken Marsala With Artichoke Hearts

• 1 1/2 to 2 lb. boneless chicken breasts, cut into bite size pieces
• 2 jars marinated artichoke hearts
• 1 lb. sliced mushrooms (fresh)
• 1 (10 oz.) can chicken broth
• 1/4 c. Parmesan cheese, grated
• 4 Tbsp. Marsala cooking wine
• 4 Tbsp. flour
• pepper

1. Mix cheese, flour and pepper.
2. Coat chicken and brown in butter.
3. Set chicken aside.
4. In same pan, saute mushrooms.
5. Add butter if needed.
6. Blend in remaining flour mixture.
7. Mix broth and wine; mix in pan with mushrooms until thickened, adding broth if too thick.
8. Cook slowly until sauce is desired consistency. Put chicken in 9 x 12-inch glass baking dish.
9. Spread artichoke hearts on top, then pour mushrooms with gravy on top.
10. Add some juice from artichoke jars.
11. Cover with foil and bake 1 hour at 375u0b0.

chicken breasts, hearts, mushrooms, chicken broth, parmesan cheese, marsala cooking wine, flour, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=941166 (may not work)