Gourmet Chicken And Artichokes Recipe

Bring chicken broth to a boil in large skillet; add chicken breasts. Reduce heart; cover and simmer 20 minutes or until chicken is tender and juices run clear. Drain, reserving 3/4 cup chicken broth. Cool chicken.

Melt 1/4 cup margarine in medium saucepan over medium heat. Add onion and garlic; cook until tender. Reduce heat to low; stir in flour, salt, and pepper. Cook 1 minute until mixture is smooth and bubbly, stirring constantly.

Gradually stir in reserved chicken broth and half-and-half. Cook over medium heat until mixture boils and thickens, stirring constantly. Remove from heat. Add Parmesan cheese, wine and rosemary; stir until cheese is melted.

Heat oven to 325. Place chicken breasts in ungreased 12x8 (2-quart) baking dish. Cut artichokes in half; arrange around chicken. Pour sauce evenly over chicken and artichokes. Bake 25-35 minutes or until thoroughly heated.

Melt 2 tablespoons margarine in medium skillet over medium heat. Add mushrooms; cook 1-2 minutes or until softened. Spoon mushrooms over sauce.

Serve over hot cooked rice, if desired.