4 chicken breasts, split and skinned
4 tbsp. butter
2 tbsp. flour
3/4 c. chicken broth
1/2 c. rose wine
1/4 c. thinly sliced green onion
1/2 c. sliced mushrooms
1 (10 oz.) pkg. frozen artichoke hearts, cooked according to pkg. directions; or 1 (14 oz.) can artichoke hearts packed in water

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

Remove chicken breasts from oven, turn, and cover each with sliced mushrooms, green onion and artichokes. Pour sauce over all and bake for 30 minutes or until tender. Yield: 8 servings (approximately 230 calories per serving).