Artichoke Chicken



INGREDIENTS:

8 skinless boneless chicken breast halves

2 tablespoons butter or margarine

12 ounces marinated artichoke hearts -- drained

4 1/2 ounces whole mushrooms -- drained

1/2 cup onion -- chopped

1/3 cup all-purpose flour

1 1/2 teaspoons dried rosemary

1 teaspoon salt

1/4 teaspoon pepper

2 cups chicken broth OR
1 cup broth plus 1 cup dry white wine cooked noodles

fresh parsley -- chopped

DIRECTIONS:

1. In a skillet, brown chicken in butter. Remove chicken to
an ungreased 13 x 9 x 2-inch baking dish; do not drain pan
juices.	Cut the artichokes into quarters. 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
degrees F.  for 50 to 60 minutes or until chicken is tender.
Place noodles on a serving platter; top with chicken and
sauce.  Sprinkle with parsley.



Artichoke Chicken