RECIPE OF THE WEEK

CHICKEN AND ARTICHOKE CASSEROLE

1/2 lb. fresh mushrooms, sliced                1/8 tsp pepper

2 tbsp butter                                                 3/4 cup light cream( half & half)

1 can (14 oz) chicken broth                          1/2 cup parmesan cheese

6 chicken breasts                                           1/2 tsp dried rosemary, crushed

1 can (14 oz) artichoke hearts, drained

1/4 cup butter

1/4 cup flour    1/4 tsp salt

Saute mushrooms in 2 tbsp butter until golden brown. Set aside. Put chicken breasts in simmering broth in a single layer. Cover and cook 20 minutes. Remove from broth. (Save 3/4 cup broth). Place chicken in 8x13 casserole. Top with artichoke hearts. Set aside. Melt 1/4 cup butter. Stir in flour, salt, and pepper until smooth. Gradually stir in 3/4 cup broth and light cream. Cook and stir as mixture boils and thickens.  blend in parmesan cheese and rosemary. Pour over artichokes and chicken. Sprinkle with mushrooms. Bake for 35-40 minutes