Artichoke Chicken

 8 boneless skinless chicken breast halves (4 oz each)

2 Tbsp butter

2 jars (6 oz each) marinated quartered artichoke hearts drained

1 jar (4-1/2 oz) whole mushrooms, drained

1/2 cup chopped onion

1/3 cup all-purpose flour

1 1/2 tsp dried rosemary, crushed

3/4 tsp salt

1/4 tsp pepper

2 cups chicken broth 

hot cooked noodles

minced fresh parsley 

1.  In a large skillet, brown chicken in butter.  Remove chicken to an ungreased 13x9 inch baking dish.  Arrange artichokes and mushrooms on top of chicken;set aside.

2.  Saute onion in pan juices until crisp-tender.  Combine the flour, rosemary, salt and pepper.  Stir into pan until blended.  Add chicken broth.  Bring to a boil; cook and stir until thickened an bubbly, about 2 minutes;  Spoon over chicken.

3.  Bake, uncovered, at 360 degrees until a thermometer inserted in the chicken reads 165 degrees, about 40 minutes.  Serve with noodles and sprinkle with parsley.