Shelly's Recipe

ARTICHOKE MUSHROOM CHICKEN IN CREAMY ALFREDO SAUCE

Category: Chicken

2 tbsp unsalted butter
1 (8 oz) pkg button mushrooms, chopped
2 cups chicken broth
4 skinless, bone-in chicken breast halves
1 (10 oz) can artichoke hearts, drained and sliced
1/2 cup unsalted butter
1/2 cup flour
1 1/2 cups half-and-half
1 cup grated parmesan cheese
1 tsp dried rosemary
1/2 tsp Salt and pepper, to taste
1/4 tsp pepper

Preheat oven to 325. Melt butter in skillet over medium heat. Saute mushrooms until tender and remove from skillet; set aside. Place chicken in the skillet and pour the broth over it. Cover, simmer over medium heat for 20 minutes or until the chicken is cooked through. Reserve 1/2 cup of brother from the pan and discard or save remaining broth for other uses.

Remove chicken to a 13x9 inch baking pan and top with artichokes. Melt the remaining 1/2 cup 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-and-half. Cook, stirring constantly, until thickened, about 5 minutes. Turn off the heat, and stir in the cheese and seasonings. Pour the sauce over the chicken in the baking dish. Place the sauteed mushrooms on top and bake, uncovered, for 30 minutes. Let stand for a few minutes before serving to let the sauce thicken. Serves 4