Artichoke Chicken

8 Servings
100% would make this recipe for Artichoke Chicken again.

Rosemary, mushrooms and artichokes combine to give chicken a wonderful, savory flavor. It's always a big hit with everyone, especially my family. --- Ruth Stenson, Santa Ana, California

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Artichoke Chicken Ingredients

8 halves skinless boneless chicken breast	1 1/2 teaspoons dried rosemary
2 Tablespoons Butter	1 teaspoon Salt
2 jars Marinated artichoke hearts chopped	1/4 teaspoon pepper
1 jar Whole mushrooms (4 1/2 ounces) whole mushrooms; drained	2 cups chicken broth -- or -- 1 cup broth+ 1 cup dry white wine
1/2 cup chopped onion	hot cooked noodles
1/3 cup all purpose flour	chopped fresh parsley

Instructions for Artichoke Chicken

In a skillet, brown chicken in butter. Remove chicken to an ungreased 13 x 9 x 2 inch baking dish; do not drain pan juices.

Cut the artichokes into quarters. Arrange artichokes and mushrooms on top of chicken; set aside.

Saute onion in pan juices; blend in flour, rosemary, salt and pepper. Add chicken broth; cook until thickened and bubbly. Remove from heat; spoon over chicken.

Cover and bake in 350 degree oven for 50-60 minutes or until chicken is tender. Place noodles on serving platter; top with chicken and sauce. Sprinkle with parsley.

Main Ingredient: ChickenCuisine: American