INGREDIENTS
4
Chicken breast, halves
10
frozen artichoke hearts, frozen
8 oz
Mushrooms
1 tsp
Rosemary, fresh
2
Shallots, large fine
2 cups
Chicken stock or broth
1 tbsp
Lemon juice, fresh
1 tbsp
Worcestershire sauce
2 tbsp
All purpose flour
1
Salt and freshly ground black pepper
3 tbsp
Olive oil
1 tbsp
Butter