chicken breasts, halved, boneless and skinless
artichoke hearts, marinated and drained
In a skillet, brown chicken in butter. Remove chicken to an ungreased 13 x 9 x 2-inch baking dish; do not drain pan juices.
Cut the artichokes into quarters. Arrange artichokes and mushrooms on top of chicken; set aside.
Saute onion in pan juices; blend in flour, rosemary, salt and pepper.
Add chicken broth; cook until thickened and bubbly.
Remve from the heat and spoon over chicken.
Cover and bake at 350 for 50 to 60 minutes or until chicken is tender.
Place noodles on a serving platter; top with chicken and sauce.