1 (14 1/2 oz.) can chicken broth (1 3/4 c.)
3 whole chicken breasts, skinned, boned & halved
1/4 c. butter
1/4 c. chopped onion
1 clove garlic, minced
1/4 c. flour
1/2 tsp. rosemary
3/4 c. half & half
1/4 tsp. salt, optional
1 (14 oz.) can artichoke hearts, drained
2 tbsp. butter
1/8 tsp. pepper
1/2 c. Parmesan cheese
2 tbsp. dry white wine
12 oz. (2 c.) fresh mushrooms, sliced

In a large skillet, bring chicken broth to a boil. Add chicken breasts. Cover and simmer for 20 minutes or until chicken is tender. Reserve 3/4 cup chicken broth. Cool chicken.

In medium saucepan over medium heat, melt 1/4 cup butter. Saute onion and garlic until tender. Decrease heat to low. Stir in flour, salt and pepper. Cook 1 minute stirring constantly until mixture is smooth and bubbly. Gradually stir in reserved chicken broth and cream. Cook over medium heat, stirring constantly until thickened and bubbly. Remove from heat. Add Parmesan cheese, wine and rosemary sauce. Stir until cheese is melted.

heat oven to 325 degrees. Place chicken breasts in an ungreased 2 quart baking dish. Cut artichokes in half and arrange around chicken. Pour sauce evenly over all. Bake at 325 degrees for 25-35 minutes or until heated through. Saute mushrooms in 2 tablespoons butter and spoon over chicken before serving. Can be served over rice. Wild rice mixture is good!