Chicken and Artichoke Dish

Ok, this is one of my new favorites because I love artichokes.  I made this tonight and I think it's pretty easy, but you do have to dirty three pans, so it's easy if your husband does the dishes.  :)  The original recipe calls for sauteed mushrooms.  I'm not a mushroom fan, but feel free to add if you so desire.

4 Tbsp. butter

4 boneless, skinless breasts

1 14 oz. can chicken broth

1 can artichoke hearts, drained

dash salt and pepper

1/4 cup flour

3/4 cup half n half

1/4 tsp. salt

1/4 tsp. pepper

1/2 cup grated Parmesan cheese

1/2 tsp. dried rosemary

Cut chicken into large chunks and cook chicken breasts in a frying pan with simmering broth over low heat for about 30 minutes until heated through.  As you cook the chicken, it will get easier to cut, so just use your spatula to chop the larger chunks into smaller ones as it simmers.  Spoon out the cooked cubed chicken and place it along with the drained, cut-up artichoke hearts in an 9 x 9" pan.  Lightly salt and pepper and set aside.  Melt butter in saucepan and stir in flour until well blended.  Add half and half and reserved broth from chicken.  Stir constantly over medium heat until thickened.  Stir in the salt, pepper, Parmesan, and rosemary.  Pour over chicken and bake at 325 for 30 minutes.  Remove from oven and add sauteed mushrooms if desired.  Serve over rice.