In a large electric skillet on medium heat, BROWN chicken in butter; TRANSFER chicken to an ungreased 13x9-inbaking dish, RESERVING pan drippings.
ARRANGE artichoke quarters and sliced mushrooms on top of chicken; SET aside.
SAUTE onion in pan drippings until crisp-tender.
in a small bowl, COMBINE flour, rosemary, salt and pepper; ADD to skillet; STIR until blended.
COMBINE chicken broth and wine; ADD to skillet; BRING to a boil; COOK, STIRRING, until thickened and bubbly, about 2 minutes.
REMOVE sauce from heat; SPOON over chicken.
BAKE, lightly covered, at 350° until a thermometer inserted in the chicken reads 170°, about 40 minutes.
1. Serve with pasta and sprinkle with parsley.
FREEZE OPTION: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in the chicken to read 170°.
Per Serving (excluding unknown items): 538 Calories; 9g Fat (17.5% calories from fat); 50g Protein; 50g Carbohydrate; 5g Dietary Fiber; 106mg Cholesterol; 786mg Sodium. Exchanges: 2 1/2 Grain(Starch); 5 1/2 Lean Meat; 1 1/2 Vegetable; 1 Fat.