Love this recipe! Just made a few small changes. Instead of half and half I used whole milk. I added 3 chopped onions and about 8 minced garlic cloves which I fried in a little oil and added over the chicken before pouring the sauce over the whole thing. Also, I used two boneless, skinless chicken breasts and two cans of artichoke hearts. Now that I wrote this all out it seems like alot of changes but I feel it is essentially the same recipe.

I've made this twice now and both my husband and I really love it. I used boneless & skinless chicken breasts and cut them up. I added 1 clove of chopped garlic to the poaching chicken. I didn't have plain Parmesan but used a trio blend I already had of Parmesan, Romano and Asiago cheeses. I didn't have any rosemary at the time, so I used a little oregano and poultry seasoning (sage, marjoram, thyme) and a dash of tarragon instead. I think I used a whole tbsp. of sherry as I really like the flavor it gives the dish. Lastly, I added a small can of french fried onions in the mixture and saved a few to spread on the top before it went into the oven. Even with my substitutions, the dish came out divine!I'll be making this again for sure!