Gourmet Chicken and Artichokes

1 (14 1/2 oz) can chicken broth
3 whole chicken breasts, skinned, boned, halved
1/4 c margarine or butter
1/4 c chopped onion
1 garlic clove, minced
1/4 c flour
1/4 t salt
1/8 t pepper
3/4 c half-and-half
1/2 c grated Parmesan cheese
2 T dry white wine, if desired
1/2 t dried rosemary leaves, crushed
1 (14 oz) can artichoke hearts, drained
2 T margarine or butter
12 oz fresh mushrooms, sliced

Bring chicken broth to a boil in large skillet; add chicken breasts. Reduce heat; cover and simmer 20 minutes or until chicken is tender and juices run clear. Drain, reserving 3/4 cup chicken broth. Cool chicken.

Melt 1/4 cup margarine in medium saucepan over medium heat. Add onion and garlic; cook until tender. Reduce heat to low; stir in flour, salt and pepper. Cook 1 minute until mixture is smooth and bubbly, stirring constantly. Gradually stir in reserved chicken broth and half-and-half. Cook over medium heat until mixture boils and thickens, stirring constantly. Remove from heat. Add Parmesan cheese, wine and rosemary; stir until cheese is melted.

Heat oven to 325. Place chicken breasts in ungreased 12x8-inch (2-quart) baking dish. Cut artichokes in half; arrange around chicken. Pour sauce evenly over chicken and artichokes. Bake for 25 to 35 minutes or until thoroughly heated. Melt 2 tablespoons margarine in medium skillet over medium heat. Add mushrooms; cook 1 to 2 minutes or until softened. Spoon mustrooms over sauce. Serve over hot cooked rice, if desired. 6 servings.