8 chicken breast halves (skinned and boned)
1/2 c. flour
1/2 c. butter
3/4 lb. fresh mushrooms, quartered
1 (9 oz.) pkg. frozen artichoke hearts, thawed and drained
1/3 c. chopped green onions
1/3 c. chopped fresh parsley
2 tbsp. lemon juice
1/4 tsp. garlic salt
1/4 tsp. onion salt
1/4 tsp. dried whole rosemary
1/4 tsp. dried whole thyme
1/4 tsp. freshly ground pepper
1 c. dry sherry
3/4 c. canned diluted chicken broth
2 bay leaves
1/2 c. whipping cream

Dredge chicken in flour. Melt butter in a skillet over medium heat; add chicken, and cook until brown. Place in a 13 x 9 x 2 inch baking dish; add mushrooms and next 9 ingredients. Pour sherry and broth over chicken; top with bay leaves. Cover and bake 350 degrees for 40 to 50 minutes or until chicken is done.

Remove chicken and vegetables to a serving platter, using a slotted spoon; keep warm Remove and discard bay leaves. Place remaining liquid in a saucepan, and cook over medium heat until mixture is reduced by half. Stir in cream, and continue cooking until mixture is lightly thickened. Pour sauce over chicken and vegetables. Yield: 8 servings.