I realized I could offer a very important suggestion to those who had difficulty in getting their sauce to thicken and who did so by adding cornstarch. Please do not thicken with cornstarch! If you start the sauce well in advance and are patient, you will end up with something that is truly magnificent. By allowing enough time for this to reduce and thicken on its own it will become concentrated, producing a luxurious, rich, velvety and very flavorful sauce. Once the stock and wine have been reduced, add the cream and continue boiling. Also, rather than baking the chicken as directed, I cooked it in a skillet for more flavor and color (having started the sauce well in advance of the chicken). I dredged the chicken in flour, salt and pepper, then quickly browned it in olive oil. Added the mushrooms to the chicken, and then the artichokes (I used frozen) during the last few minutes. Meantime, the lovely cream sauce is boiling away and thickening in a separate saucepan! Once the sauce is thickened, add it to the pan with the chicken. This is a spectacular dish with an absolutely outstanding sauce!
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