Chicken And Artichokes

• 4 bone-in chicken breast halves
• 9 tablespoons butter or margarine, divided
• 1 cup sliced fresh mushrooms
• 1/2 small onion, diced
• 1 garlic clove, minced
• 1/4 cup dry white wine*
• 1/4 cup all-purpose flour
• 1 1/2 cups milk
• 2 (14-ounce) cans artichoke heart quarters, drained and chopped
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon chopped fresh parsley

1. Remove and discard skin and bones from chicken breasts. Cut chicken breasts into strips, and set aside.
2. Melt 3 tablespoons butter in a large nonstick skillet over medium heat; add mushrooms and onion, and saute 6 minutes. Add garlic, and saute 2 minutes. Remove mushroom mixture from skillet.
3. Melt 2 tablespoons butter in the same skillet over medium heat; add chicken strips, and cook 10 minutes or until chicken is tender. Stir in wine, and cook 5 minutes. Return mushroom mixture to skillet, stirring well. Remove skillet from heat.
4. Melt remaining 4 tablespoons butter in a small saucepan. Whisk in flour until blended and smooth. Gradually whisk in milk, and cook, whisking constantly, 5 minutes or until mixture thickens. Stir in artichokes and next 3 ingredients.
5. Spoon chicken mixture into an 11- x 7-inch baking dish; top evenly with the artichoke mixture.
6. Bake at 300u0b0 for 15 minutes or until bubbly. Sprinkle with parsley.
7. *Chicken broth may be substituted for white wine.

chicken, butter, mushrooms, onion, garlic, white wine, allpurpose, milk, heart quarters, parmesan cheese, salt, pepper, parsley

Taken from www.myrecipes.com/recipe/chicken-artichokes (may not work)