Ingredients
Directions
1.
In a large electric skillet on medium heat, BROWN chicken in butter; TRANSFER chicken to an ungreased 13x9-inbaking dish, RESERVING pan drippings.
2.
ARRANGE artichoke quarters and sliced mushrooms on top of chicken; SET aside.
3.
SAUTE onion in pan drippings until crisp-tender.
4.
in a small bowl, COMBINE flour, rosemary, salt and pepper; ADD to skillet; STIR until blended.
5.
COMBINE chicken broth and wine; ADD to skillet; BRING to a boil; COOK, STIRRING, until thickened and bubbly, about 2 minutes.
6.
REMOVE sauce from heat; SPOON over chicken.
7.
BAKE, lightly covered, at 350° until a thermometer inserted in the chicken reads 170°, about 40 minutes.