8 ounces sliced fresh mushrooms
4 chicken skinless/boneless breast halves4 tablespoons butter
1 small can of slice olives drained1 jar (about 14 ounces) marinated artichokes, drained
2 tablespoons all-purpose flour
1 1/2 cups chicken broth
In a large skillet, brown chicken lightly in the butter.
Transfer the chicken into a deep baking dish.
Add mushrooms and olives to skillet and saute for 1-2 minutes, until lightly browned remove from stove and and pour over the chicken pieces.
Pour drained artichoke hearts over the chicken pieces.
Add flour to the remaining butter and stir to blend, Add broth and cook until thickened, pour over chicken.
Bake the casserole at 350 degrees for about 40-50 minutes.
Copyright@ Maria A. Piccirillo