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Artichoke Chicken

8 boneless skinless chicken breast halves
2 tablespoons butter
2 jars (6 ounces each) marinated quartered artichoke hearts, drained
1 jar (4-1/2 ounces) whole mushrooms, drained
1/2 cup chopped onion
1/3 cup all-purpose flour
1-1/2 teaspoons dried rosemary, crushed
1 teaspoon salt
1/4 teaspoon pepper
2 cups chicken broth or 1 cup broth and 1 cup dry white wine
Hot cooked noodles
Minced fresh parsley

In a skillet, brown chicken in butter. Remove chicken to an ungreased

Printed from tasteofhome.com Jul 25, 2008

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Artichoke Chicken cont.

13-in. x 9-in. x 2-in. baking dish; do not drain pan juices. Arrange
artichokes and mushrooms on top of chicken; set aside. Saute onion
in pan juices; blend in flour, rosemary, salt and pepper. Add chicken
broth; cook until thickened and bubbly. Remove from the heat and
spoon over chicken. Cover and bake at 350° for 50 to 60
minutes or until chicken is tender. Place noodles on a serving
platter; top with chicken and sauce. Sprinkle with parsley.

Yield: 8 servings.