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Ingredients
2 Tablespoons unsalted butter
1 (8 oz) Package button mushrooms, chopped
2 Cups chicken broth
4 Bone-in chicken breast halves, skinless
1 (10 oz) Can artichoke hearts, drained & sliced
1/2 Cup unsalted butter
1/2 Cup all-purpose flour
1 1/2 Cups half & half cream
1 Cup grated Parmesan cheese
1 Teaspoon dried rosemary
1/2 Teaspoon salt
1/4 Teaspoon pepper
Instructions
Preheat the oven to 325�F. Melt 2 tablespoons of butter in a large skillet over medium heat. Saut� mushrooms in butter until tender. Remove from the skillet, and set aside.
Place the chicken into the skillet, and pour the broth over it. Cover, and simmer over medium heat for 20 minutes, or until the chicken is cooked through. Reserve 1/2 cup of broth from the pan, and discard or save remaining broth for other uses. Remove the chicken to a 9� x 13� baking dish, and top with artichokes.
Melt the remaining 1/2 cup of butter in a skillet over medium heat, and whisk in flour until smooth. Gradually stir in the 1/2 cup of reserved broth, and half & half cream, cook, stirring constantly, until thickened; about 5 minutes. Turn off the heat, and stir in the Parmesan cheese, rosemary, salt and pepper. Pour sauce over the chicken in the baking dish. Place saut�ed mushrooms on the top.
Bake uncovered for 30 minutes in the preheated oven. Let stand for a few minutes before serving to let the sauce thicken.