4 chicken breasts, no skin
4 tbsp. butter
2 tbsp. flour
3/4 c. chicken broth
3/4 c. rose wine
1/4 c. sliced green onions
1/2 c. sliced mushrooms
1 pkg. frozen artichoke hearts

Heat oven to 350 degrees. Melt 2 tablespoons butter in baking pan. Add breasts and bake for 30 minutes. Melt remaining butter in saucepan; add flour and cook briefly, stirring. Add broth and wine, stirring constantly until sauce is thick and smooth.

Remove chicken from oven; turn and cover each with mushrooms, green onion, and artichokes. Pour sauce over all and bake for 30 minutes or until tender.