Artichoke Chicken

• 2 tablespoons butter
• 12 ounces mushrooms, sliced
• 1 (14 ounce) can chicken broth
• 1 (6 ounce) jar marinated artichoke hearts
• 6 boneless skinless chicken breasts (or 3 whole breasts halved)
• 1 cup plain yogurt
• rice, pilaf cooked

1. In a medium-size frying pan, melt the butter.
2. Add the mushrooms and saute until wilted.
3. In a large skillet, mix the chicken broth with the juice from the artichoke hearts; bring to a boil.
4. Reduce heat, and add the chicken, cover, and poach for 20 minutes, turning the chicken occasionally.
5. Remove the chicken from the pan and place it in a covered dish to keep it warm.
6. Reduce the liquid in the pan by half.
7. Add the artichoke hearts and mushrooms and stir.
8. Reduce heat and add the yogurt mixing gently.
9. Pour over the chicken.
10. Serve with rice pilaf.

butter, mushrooms, chicken broth, chicken breasts, plain yogurt, rice

Taken from www.food.com/recipe/artichoke-chicken-469321 (may not work)