Parmesan Artichoke Chicken

I'm so excited to be in a meal group! My mom has been in one for nearly 4 years and is still loving it. Thank you, Sarah, Sandy, and Natalee for being willing to try it out! If the meal I got from Sarah tonight is any indication, this is going to be a great group!

Here's what I made on Tuesday:

Parmesan Artichoke Chicken
1/2 lb. fresh mushrooms, sliced
2 Tbsp. butter
1 (14 oz.) can chicken broth
4 chicken breasts (3 lbs.)
1 (14 oz.) can artichoke hearts, drained
1/4 cup butter
1/4 cup flour
1/4 tsp. salt
1/8 tsp. pepper
3/4 cup half and half
1/2 cup Parmesan cheese
1/2 tsp. dried rosemary, crushed

Saute mushrooms in 2 Tbsp. butter. Set aside. Cook chicken in chicken broth. Remove from broth and reserve 3/4 cup broth. Arrange chicken in casserole dish (I usually break up chicken into smaller pieces). Top with artichoke hearts. Set aside. Melt 1/4 cup butter. Stir in flour, salt, and pepper until smooth. Gradually stir in 3/4 cup chicken broth and light cream. Stir continually as mixture boils and thickens. Blend in Parmesan cheese and rosemary. Pour over artichokes, covering them. Sprinkle mushrooms on top. Bake at 325 for 30 minutes.

Roasted Rosemary Reds
6-8 medium red potatoes
1-2 Tbsp olive oil
1 tsp. dried rosemary
1 tsp. salt

Wash potatoes and cut into wedges. Toss in olive oil, rosemary, and salt. Roast at 325 for 55 minutes, turning once. Or for faster cook time, roast at 450 for 35 minutes.

Roasted Asparagus
1 bunch fresh asparagus
1-2 Tbsp olive oil

Trim bottoms off asparagus. Cut into thirds and toss in olive oil. Roast at 325 for 35 minutes (or 450 for 15 minutes), or until tender.