Company Chicken 'n Artichokes

Total Time: 1 hr 45 mins Preparation Time: 30 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 10
• 6 large whole boneless skinless chicken breasts, halved
• 2 (14 1/2 ounce) cans reduced-sodium chicken broth
• 2 (14 ounce) cans artichoke hearts, drained and quartered
• 2 tablespoons butter
• 12 ounces fresh mushrooms, sliced
• 1 large red bell pepper, diced
• 1/3 cup butter
• 1/2 cup flour
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 cup half-and-half
• 1/2 cup parmesan cheese, freshly grated
• 2 tablespoons dry sherry
• 1/2 teaspoon dried rosemary, crumbled

Recipe

• 1 in large skillet, simmer chicken breasts, in a single layer, in chicken broth, covered until chicken is tender and juices run clear (approx. 20 min).
• 2 remove chicken & cool slightly. arrange in a 9x13 baking dish.
• 3 reserve 1 1/2 cups chicken broth for sauce.
• 4 spoon artichoke hearts over chicken.
• 5 in med. skillet, melt 2 tbsp butter;saute mushrooms and red pepper until all liquid has evaporated. set aside.
• 6 in small saucepan, melt 1/3 cup margarine;blend in flour, salt and pepper. gradually stir in reserved chicken broth and half-and-half. bring to a boil, stirring constantly;boil and stir 1 minute. gradually stir in parmesan cheese until melted. stir in sherry & rosemary;pour sauce over chicken. sprinkle mushrooms and red pepper evenly over sauce. refrigerate, covered several hours or overnight.
• 7 to bake: heat oven to 325 degrees. bake covered, 1 hour; uncover and bake until heated through (about 15 min.).