Ingredients

1/2 pound fresh mushrooms, sliced
2 tablespoons butter
1 14-ounce can chicken broth
4 chicken breasts (3 pounds)
1 14-ounce can artichoke hearts, drained
1/4 cup butter or margarine
1/4 cup flour
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup light cream (half and half)
1/2 cup Parmesan cheese
2 tablespoons sherry (optional)
1/2 teaspoon dried rosemary, crushed

Directions

Saute mushrooms in 2 tablespoons butter until golden brown. Set aside. Put chicken breasts in a single layer in pot of simmering chicken broth. Cover. Cook 20 minutes. Remove from broth. Reserve 3/4 cup broth. Cool, skin and bone chicken. Arrange chicken, slightly overlapping, in 8-by-12-inch casserole. Top with artichoke hearts. Set aside. Melt 1/4 cup butter. Stir in flour, salt and pepper until smooth. Gradually stir in the reserved 3/4 cup chicken broth and light cream. Cook and stir as mixture boils and thickens. Blend in Parmesan cheese, sherry and rosemary. Pour over artichokes, covering them. Sprinkle mushrooms down center. Bake at 325 degrees for 30 minutes. If assembling ahead of time, cover and refrigerate; bake 10 minutes longer. Serves 6-8.