How to make it

  • In a frying pan or Dutch oven, bring chicken broth to a simmer over medium heat.
  • Place chicken breasts in broth in a single layer, cover, and poach until tender when pierced with a fork. (About 15 minutes)
  • Lift chicken from broth and let it cool.
  • Reserve 3/4 cup of the broth for sauce. If desired, save the rest for other uses.
  • When cool enough to handle, remove skin and bones from chicken.
  • Arrange chicken breasts in a shallow 8x12-inch baking dish. You may overlap them slightly.
  • Put artichoke hearts evenly on top of the chicken and set aside.
  • In a saucepan over medium heat, melt 4 tablespoons of butter.
  • Blend in flour, salt and pepper and stirring, cooking until bubbly.
  • Gradually stir in reserved chicken broth and half-and-half.
  • Cook until mixture is boiling and thickens, stirring constantly.
  • Add cheese, sherry and rosemary.
  • Stir until cheese is melted and sauce is smooth.
  • Pour sauce over chicken.
  • In a frying pan, over medium heat, melt 2 tablespoons of butter.
  • Add mushrooms and cook until golden brown.
  • Arrange mushrooms down the center of the casserole.
  • Bake, uncovered, at 325° for 30 minutes or until heated through.

Reviews & Comments 4

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    " It was excellent "
    valinkenmore ate it and said...
    Wonderful post - I am having so much fun reading your recipes. They are wonderful!
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  • gotmusicinme 10 years ago
    Now this is something I would expect in a Fancy French restaurant in NAPA,CA. In otherwords Knock my-socks-off Excellent!
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  • conner909 10 years ago
    Right up my alley! Thanks!
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  • chihuahua 10 years ago
    Sounds heavenly.
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