Ingredients

• 4 chicken breasts
• 1 16-oz can artichoke hearts
• 1/4 c mushrooms
• 6 T butter
• 2 T flour
• 2/3 c chicken broth
• salt
• pepper

Directions

1. Brown 4 chicken breasts with 4 T flour. Put in 2 quart casserole dish.

2. Arrange the drained artichoke hearts between chicken.

3. Sauté mushrooms in butter.

4. Add the 2 T flour til smooth, stir in broth.

5. Cook until thick.

6. Pour over chicken and artichoke hearts.

7. Cover and bake at 375 for 40 minutes.

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