Artichoke Chicken

This is a new family favorite. My mom started making this a few years back and it fast became one of my favorite dishes. My sister thinks it taste like Christmas. Rosemary or thyme both kind of have a Christmas feel to them. Jeron didn't think he would like this one. He was very apprehensive about it, but what do ya know, he loves it.

1/2 pound fresh mushrooms sliced
2 T butter
1 1/2 cup chicken broth
8 chicken breasts, boneless and skinless
1 jar artichoke hearts, drained and rinsed
1/2 tsp salt
1/4 tsp pepper
1/2 cup half and half
1 tsp. crushed rosemary
1/4 cup butter
1/4 cup flour
1/2 cup liquid reserve from cooking chicken
1/2 cup Parmesan cheese and some to sprinkle over the top.


Saute mushrooms in butter and set aside. Place chicken breasts in a pan. Pour chicken broth over top and simmer for 20 minutes. While chicken is cooking combine butter, flour, salt, pepper, and rosemary over low heat. Add half and half and reserved liquid from chicken. Stir in cheese. Arrange breasts in buttered pan. Top each piece with artichoke hearts. Pour sauce over chicken. Sprinkle on the mushrooms and more cheese over the top. Bake at 325 degrees for 25-30 minutes. You can serve over rice. I enjoy it just as is with no rice. Enjoy!