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From the soon to be released Breakfast--a self help book. . .

Artichoke Mushroom Chicken

4 boneless chicken breast halves, skinned
4 Tbs. butter
8 oz. sliced fresh mushrooms

1 14 oz. jar marinated artichoke hearts, drained
2 Tbs. flour
1 1/2 cups chicken broth

In a pre-heated skillet, brown chicken lightly in the butter.  Transfer to a greased baking dish.  Add mushrooms to skillet and saute for a few minutes until lightly browned.  Remove and spoon over the chicken.  Place drained artichoke hearts on the chicken and mushrooms.  Add flour to remaining butter and stir to blend.  Add broth and cook until thickened.  Pour over chicken.  Bake the casserole in 350 degree oven for 40-45 minutes.