4 lg. chicken breasts, halved
14 oz. chicken broth
1-2 cans artichoke hearts
6 tbsp. butter
1/4 c. flour
1/4 tsp. salt
1/8 tsp. pepper
3/4 c. light cream (half and half)
1/2 c. grated Parmesan
2 tbsp. sherry
1/2 tsp. dry rosemary
1/4 lb. sliced mushrooms

Cook chicken in broth 20 minutes. Save 3/4 cup liquid. Cook chicken. Remove skin and bones. Layer with artichokes in casserole dish.

SAUCE: Melt 4 tablespoons butter. Add flour, salt, pepper, then add broth and cream, stirring until thick. Add Parmesan, sherry, and rosemary. Saute mushrooms in 2 tablespoons butter. Pour sauce over artichokes and chicken. Add mushrooms. Bake at 350 degrees for 30 minutes uncovered.