1 14 oz can chicken broth
4 skinless, boneless chicken breast halves (I usually use 2-3)
1 9 oz package frozen artichoke hearts ( I haven't been able to find these so I just buy the cans. Buy the quarters not the hearts)
nonstick cooking spray
2 cups sliced fresh mushrooms ( I use the whole package)
1/4 cup chopped onion
1/2 tsp bottled minced garlic (1 clove fresh)
4 tsp cornstarch
3/4 c. evaporated milk
1/8 tsp salt
1/8 tsp ground white pepper (regular pepper works fine)
2 tbsp dry white wine or chicken broth
1/3 c. finely shredded or grated parmesan cheese
Pour the can of broth into a large skillet; bring to boiling on high, add chicken. Reduce heat. Cover and cook about 15 minutes or just until chicken is tender and no longer pink. Drain, reserving 3/4 cup broth. ( I just reserve it all... I love sauce!) Cover chicken and keep warm (I put in microwave.)
Meanwhile, cook artichoke hearts according to package directions. Drain and keep warm. (Since I use the canned I just put in a pan with a little butter and lemon juice and boil until warm.)
For the sauce, wipe out the skillet with a paper towel; lightly coat skillet with cooking spray. Preheat skillet over medium heat. Add mushrooms, onion, and garlic; cook just until onion is tender. Stir in cornstarch (make sure to add slowly and stir well it will get clumpy... I usually use a whisk.) Add reserved broth, evaporated milk, salt, and white pepper; cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Stir in the 2 tablespoons wine or broth.
Place a chicken breast half on each dinner plate. Arrange artichokes around chicken breast. Spoon sauce over chicken. Sprinkle with Parmesan cheese.
This is truly a favorite at my house!! I at least make it 2 times a month.