14 oz. can chicken broth
2 1/2 to 3 lb. chicken breasts (4 whole)
14 oz. can artichoke hearts, drained
1/4 c. butter
1/4 c. chopped onion
1 garlic clove, minced
1/4 c. flour
1/4 tsp. salt
1/8 tsp. pepper
3/4 c. half and half
1/2 c. grated Parmesan cheese
2 tbsp. dry white wine
1/2 tsp. rosemary
2 tbsp. butter
2 c. slied fresh mushrooms

In large skillet, bring chicken broth to a simmer; add chicken breasts. Cover, simmer 20 minutes or until chicken is tender (reserve 3/4 cup broth). Cool chicken; remove skin and bones. In medium saucepan, melt 1/4 cup butter. Saute onion and garlic in butter until tender. Blend in flour, salt, and pepper. Cook until mixture is smooth and bubbly. Gradually add reserved broth and half and half. Heat until mixture boils and thickens, stirring constantly. Stir in Parmesan, wine, and rosemary until cheese is melted.

Heat oven to 325 degrees. Place chicken breasts in ungreased 12 x 8 inch (2 quart) baking dish. Cut artichokes in half; arrange around chicken. Pour sauce evenly over chicken and artichokes. Bake for 25-35 minutes or until thoroughly heated. In medium skillet, melt 2 tablespoons butter lightly, saute mushrooms. Spoon over sauce. If desired, serve over rice. 4-6 servings.