ARTICHOKE CHICKEN

8 boneless, skinless chicken breast halves
2 Tbsp. butter or margarine
2 jars (6 oz. each) marinated artichoke hearts, drained
1 (4 1/2 oz.) jar whole mushrooms, drained
1/2 cup chopped onion
1/3 cup all purpose flour
1 1/2 tsp. dried rosemary
1 tsp. salt
1/4 tsp. pepper
2 cups chicken broth or 1 cup broth and 1 cup dry white wine (I think the wine adds to the flavor)
cooked noodles
chopped fresh parsley

In a skillet, saute chicken in butter until just brown. Remove chicken to an ungreased 13x9 baking dish, do not drain pan juices.

Cut the artichokes into quarters. Arrange artichokes and mushrooms on top of chicken; set aside.

Saute onion in pan juices, blend in flour, rosemary, salt and pepper. Add chicken broth; cook until thickened and bubbly. Remove from the heat and spoon over chicken.

Cover and bake in 350 oven for 50-60 minutes or until chicken is tender.

Place noodles on serving platter; top with chicken and sauce. Sprinkle with parsley.