Roast Chicken Breasts With Mushrooms And Artichoke Hearts

By Food52
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4 chicken breast halves, skin on, boned if you like

3 tablespoons olive oil

2 large shallots, chopped fine

8 ounces mushrooms, sliced (about 2 cups)

2 tablespoons all purpose flour

2 cups chicken stock or broth (Use your best chicken stock -- you won

1 1/2 cup frozen artichoke hearts (about 10), quartered, defrosted, and drained

1 tablespoon Worcestershire sauce

1 tablespoon fresh lemon juice

1 teaspoon chopped fresh rosemary

Salt and freshly ground black pepper to taste

1 tablespoon butter (optional)

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