1/2 lb. fresh mushrooms, sliced
2 tbsp. butter
1 can (14 oz.) chicken broth
4 chicken breasts (3 lbs.)
1 can (14 oz.) artichoke hearts, drained
1/4 c. butter
1/4 c. flour
1/4 tsp. salt
1/8 tsp. pepper
3/4 c. light cream (half and half)
1/2 c. Parmesan cheese
2 tbsp. sherry (optional)
1/2 tsp. dried rosemary, crushed

Saute mushrooms in 2 tablespoons butter until golden brown. Set aside.

Put chicken breasts in simmering chicken broth in a single layer. Cover. Cook 20 minutes. Remove from broth. (Save 1/4 cup broth.) Cool. Skin and bone chicken. Arrange chicken slightly overlapping in 8x12 inch casserole. Top with artichoke hearts. Set aside.

Melt 1/4 cup butter. Stir in flour, salt and pepper until smooth. Gradually stir in 3/4 cup chicken broth and light cream. Cook and stir as mixture boils and thickens. Blend in Parmesan cheese, sherry and rosemary. Pour over artichokes, covering them. Sprinkle mushrooms down center.

Bake at 325 degrees for 30 minutes. You can assemble casserole ahead of time. Cover and refrigerate. Bake 10 minutes longer. Yield: 6 to 8 servings.