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. Remove from the heat and spoon over chicken. Cover and bake at 350 degrees F. for 50 to 60 minutes or until chicken is tender. Place noodles on a serving platter; top with chicken and sauce.
Sprinkle with parsley.
8 skinless boneless chicken breast halves
2 tablespoons butter or margarine
12 ounces marinated artichoke hearts (drained)
4 1/2 ounces whole mushrooms (drained)
1/2 cup onion (chopped)
1/3 cup all-purpose flour
1 1/2 teaspoons dried rosemary
1 teaspoon salt
1/4 teaspoon pepper
2 cups chicken broth OR 1 cup broth plus 1 cup dry white wine
Fresh parsley (chopped)