2 1/2 lb. boneless chicken breasts (4 lg. whole breasts, halved)
1 (14 oz.) can chicken broth
1 (14 oz.) can artichoke hearts, drained or 2 (9 oz.) pkg. frozen artichoke hearts, cooked and drained.
2 tbsp. butter
1/2 lb. fresh mushrooms, sliced or 3 c.
1/4 c. butter
1/4 c. flour
1/4 tsp. salt
1/8 tsp. pepper
3/4 c. half and half
1/2 c. freshly grated parmesan cheese
2 tbsp. sherry
1/2 tsp. dried rosemary, crumbled

Simmer chicken breasts in chicken broth, covered until tender, about 15 minutes. Remove chicken; cool slightly. Remove skin. Arrange chicken, slightly overlapping, in shallow 8x12 inch glass baking dish. Reserve 3/4 cup chicken broth for sauce. Spoon artichoke hearts over chicken. Melt 2 tablespoon butter; saute mushrooms until tender and moisture evaporates. In small saucepan melt 1/4 cup butter; blend in flour, salt and pepper. Gradually stir in reserved chicken broth and half and half. Cook over medium heat, stirring constantly, until mixture comes to a boil; boil and stir 1 minutes. Stir in cheese, sherry and rosemary until cheese melts; pour sauce over chicken. Arrange mushrooms in center. Bake, uncovered, in a preheated 325 degrees oven until heated through, about 30 minutes.