Chicken N' Artichokes Recipe

• 2 1/2 pound boneless chicken breasts (4 lg. whole breasts, halved)
• 1 (14 ounce.) can chicken broth
• 1 (14 ounce.) can artichoke hearts, liquid removed or possibly 2 (9 ounce.) pkg. frzn artichoke hearts, cooked and liquid removed.
• 2 tbsp. butter
• 1/2 pound fresh mushrooms, sliced or possibly 3 c.
• 1/4 c. butter
• 1/4 c. flour
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 3/4 c. half and half
• 1/2 c. freshly grated parmesan cheese
• 2 tbsp. sherry
• 1/2 teaspoon dry rosemary, crumbled

1. Simmer chicken breasts in chicken broth, covered till tender, about 15 min.
2. Remove chicken; cold slightly.
3. Remove skin.
4. Arrange chicken, slightly overlapping, in shallow 8x12 inch glass baking dish.
5. Reserve 3/4 c. chicken broth for sauce.
6. Spoon artichoke hearts over chicken.
7. Heat 2 Tbsp.
8. butter; saute/fry mushrooms till tender and moisture evaporates.
9. In small saucepan heat 1/4 c. butter; blend in flour, salt and pepper.
10. Gradually stir in reserved chicken broth and half and half.
11. Cook over medium heat, stirring constantly, till mix comes to a boil; boil and stir 1 min.
12. Stir in cheese, sherry and rosemary till cheese melts; pour sauce over chicken.
13. Arrange mushrooms in center.
14. Bake, uncovered, in a preheated 325 degrees oven till heated through, about 30 min.

chicken breasts, chicken broth, frzn artichoke hearts, butter, mushrooms, butter, flour, salt, pepper, freshly grated parmesan cheese, sherry, rosemary

Taken from cookeatshare.com/recipes/chicken-n-artichokes-36674 (may not work)