4 chicken breasts
4 TBLS butter
2 cloves garlic, pressed
1 C mushrooms, sliced
1 jar marinated artichoke hearts, drained
2 TBLS whole wheat flour
1 can chicken broth (14 oz)
Preheat oven to 350.
In a skillet, over medium heat, cook chicken in 2 TBLS butter, add garlic and mushrooms. Cook a few more minutes.
In a 7X11 baking dish, add the browned chicken mixture. Break up the artichoke hearts over the chicken.
In the skillet, melt the remaining butter and add the flour. Whisk together, add the chicken broth and cook until thickened, then pour over the chicken mixture. Bake 30 minutes. Serve over brown rice.