4 chicken breasts (3 lbs.)
1/2 lb. fresh mushrooms, sliced
2 tbsp. butter
1 (14 oz.) can chicken broth
1 (14 oz.) can artichoke hearts, drained
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. Parmesan cheese
1/2 tsp. dried rosemary, crushed (opt.)

Saute mushrooms in 2 tablespoons butter until brown. Put chicken breasts in simmering chicken broth in a single layer; cover and cook 20 minutes. Remove from broth (save broth), cool skin, and bone. Arrange chicken in 8 x 12 inch casserole. Top with artichoke hearts. Set aside. Melt 1/4 cup butter; stir in flour, salt, and pepper. Gradually add broth and cream. Cook and stir until thickens. Blend in Parmesan cheese and rosemary. Pour over artichokes. Sprinkle with mushrooms. Bake at 325 degrees for 30 minutes.