14 oz. can chicken broth
2 1/2 to 3 lbs. chicken breasts (4 whole)
14 oz. can artichoke hearts, drained
1/4 c. butter
1/4 c. chopped onion
1 garlic clove, minced
1/4 c. flour
1/4 tsp. salt
1/8 tsp. pepper
3/4 c. half & half
1/2 c. grated Parmesan cheese
2 tbsp. dry white wine
1/2 tsp. rosemary
2 tbsp. butter
2 c. sliced mushrooms

In a large skillet, bring chicken broth to a simmer; add chicken breasts. Cover; simmer 20 minutes or until chicken is tender (reserve 3/4 cup broth). Cool chicken; remove skin and bones. In medium saucepan, melt 1/4 cup butter. Saute onion and garlic in butter until tender. Blend in flour, salt, and pepper. Cook until mixture is smooth and bubbly. Gradually add reserved broth and half & half. Heat until mixture boils and thickens, stirring constantly. Stir in Parmesan, wine, and rosemary until cheese melts.

Heat oven to 325 degrees. Place chicken breasts in ungreased 12 x 8 inch (2 quart) baking dish. Cut artichokes in half; arrange around chicken. Pour sauce evenly over chicken and artichokes. Bake at 325 degrees for 25 to 35 minutes or until thoroughly heated. In medium skillet, melt 2 tablespoons butter; lightly saute mushrooms. Spoon over sauce. If desired, serve over rice. 4 to 6 servings.