Ingredients
8 boneless skinless chicken breast halves (4 ounces each)2 tablespoons butter2 jars (6 ounces each) marinated quartered artichoke hearts, drained1 jar (4-1/2 ounces) whole mushrooms, drained1/2 cup chopped onion1/3 cup all-purpose flour1-1/2 teaspoons dried rosemary, crushed3/4 teaspoon salt1/4 teaspoon pepper2 cups chicken broth or 1 cup broth and 1 cup dry white wine Hot cooked pasta, optionalMinced fresh parsley
Preparation
In a large skillet, brown chicken in butter. Remove chicken to an ungreased 13x9-in. baking dish. Arrange artichokes and mushrooms on top of chicken.
Saute onion in pan juices until crisp-tender. Combine the flour, rosemary, salt and pepper. Stir into pan until blended. Add chicken broth. Bring to a boil; cook and stir until thickened and bubbly, about 2 minutes. Spoon over chicken.
Bake, uncovered, at 350° until a thermometer inserted in the chicken reads 165°, about 40 minutes. If desired, serve with pasta. Sprinkle with parsley.
