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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.
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