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

Simmer broth in large skillet. Add chicken breasts; cover. Simmer 20 minutes. Reserve 3/4 cup broth. Cool chicken; remove skin and bones.

In medium saucepan melt butter. Saute onion and garlic until tender. Blend in flour, salt and pepper. Cook until smooth and bubbly. Add broth, half & half, heat to boiling, thicken, stirring constantly. Stir in Parmesan cheese, wine and rosemary until melted.

Put chicken in ungreased 2 quart baking dish. Cut artichokes in half and arrange around chicken. Pour sauce evenly over chicken and artichokes. Bake at 325 degrees for 30 minutes.

In medium saucepan, saute 2 tablespoons butter and mushrooms. Spoon over sauce. If desired, serve over rice. Makes 6 servings.