This recipe is very tasty. I lightened it up quite a bit by using fat free half and half and reduced fat butter. I also had to use the full amount of the flour, even though I tried to get by with less, based on what some other reviewers posted. Maybe it was because of the reduced fat ingredients I used needing a bit more bulk. Since I had some mixed color bell pepper strips to use up, I sauteed those along with the mushrooms, and threw in some frozen onion bits for good measure, too. I omitted the artichokes, although I will probably use them next time. We're not crazy about rosemary, so that got left out, too.
I have to disagree with the poster who said this recipe was easy. Or, maybe my definition of easy is different. But a recipe that requires the vegetables to be cooked first, then the chicken, then a sauce made separately, then the whole thing baked isn't my idea of "instant". However, I didn't mind too much, because the dish tasted good and it was my day off, so I had the time to devote to this recipe. However, this isn't a dish I'd be able to whip up on most days after work. I served it over egg noodles with steamed asparagus on the side. A really delicious meal. I will make this one again.
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This recipe is very tasty. I lightened it up quite a bit by using fat free half and half and...