2 cups chicken broth or 1 cup broth and 1 cup dr white wine ( I used just the chicken broth and instead added balsamic vinegar, white wine vinegar and Worcestershire sauce and liked these additions a lot)
minced fresh parsley
Instructions
Preheat oven to 350 F.
In a large skillet, brown chicken in butter. Remove chicken to an ungreased 13 by 9 inch baking dish.
In the same pan, heat a little more butter and saute the mushrooms a bit.
Arrange the mushrooms and artichokes on top of the chicken and set aside.
In the same pan, saute the onions in the pan juices until crisp-tender. Combine the flour, rosemary, salt and pepper. Add to the pan and mix until blended.
Add the chicken broth, the vinegars, worcestershire sauce. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Remove from heat and spoon over chicken.
Cover and bake at 350 F for 50-60 minutes. Sprinkle with parsley. Serve with hot cooked noodles.
(If halving the recipe, do make sure you reduce the cooking time. For 2 chicken breasts, it just took me 20 minutes of baking time for the chicken to cook)
Recipe by The Novice Housewife at https://novicehousewife.com/2013/05/24/artichoke-chicken/