Ingredients

14-inch Dutch oven
5 skinless chicken breasts
1 tablespoon butter
1/4 cup chopped onion
2 tablespoons flour
1/2 teaspoon rosemary
1/2 teaspoon thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup chicken broth
1 6-ounce jar marinated artichoke hearts, drained
1 4.5-ounce jar whole mushrooms, drained
Chopped parsley

Directions

Brown chicken in butter. Remove chicken from oven, saving juices. Saute onion in oven. Blend in flour, rosemary, thyme, salt and pepper. Add chicken broth; cook until thickened and bubbly. Remove from heat, add chicken, arrange artichokes and mushrooms on top of chicken. Cover; bake at 350 degrees for 30 minutes or until chicken is tender (10 coals on bottom and 18 on top). Garnish with chopped parsley.