Artichoke Chicken

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

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 i n pan juices; blend in flour, rosemary, salt and pepper. Add chicken broth; co ok until thickened and bubbly. Remove from the heat and spoon over chicken. C over and bake at 350 degrees F. for 50 to 60 minutes or until chicken is tende r. Place noodles on a serving platte r; top with chicken and sauce. Sprinkle with parsley.

Shared by Dia [email protected] Taste of Home Magazene is the best!!

from the Frozen Assets List by [email protected] (Dia) on Aug 5, 1998.