Creamy Artichoke Chicken

I wish I could say this was one of my recipes, but it's not. I stole it off someone else's blog. So, thank you to whomever recipe this is. It was FABULOUS!! Even for those who don't care for mushrooms or artichokes, the sauce is reason enough to try this recipe!

4 boneless, skinless chicken breasts

1 can chicken broth

1/2 lb fresh mushrooms, sliced

2 Tbsp. butter

1/8 tsp pepper

1/4 tsp. salt

1/4 Cup flour

1/4 Cup butter

1/2 tsp. ground rosemary

2 Tbsp. apple juice

1 (14 oz.) can marinated artichoke hearts

1/2 Cup Parmesan cheese

3/4 Cup half and half

Saute mushrooms in 2 Tbsp. butter until golden brown. Set aside. Slice chicken breasts in two. Simmer in chicken broth for 15-20 minutes. Remove from broth, reserving 3/4 Cup broth. Arrange chicken in a large casserole dish. Top with artichokes and mushrooms; set aside. Melt 1/4 Cup butter in saucepan and stir in flour, salt, pepper, broth and half and half. Cook until thick. Remove from heat and blend in cheese, apple juice, and rosemary. Pour over chicken. Cover and bake at 325 for 30 minutes.