4 chicken breasts, split and skinned
4 tbsp. butter
2 tbsp. flour
3/4 c. chicken broth
1/2 c. rose wine
1/4 c. thinly sliced green onion
1/2 c. sliced mushrooms
1 (14 oz.) can artichoke hearts packed in water

Preheat oven to 350 degrees.

Melt 2 tablespoons butter in baking pan, add chicken breasts and bake for 30 minutes. Melt remaining 2 tablespoon butter in a saucepan, add flour and cook briefly, stirring. Add chicken broth and wine, stirring constantly until sauce is thick and smooth.

Remove chicken breast from oven, turn, and cover each with sliced mushrooms, green onion and artichokes. Pour sauce over all and bake for 30 minutes or until tender. Yield 8 servings.