Roast Chicken Breasts with Mushrooms and Artichoke Hearts

INGREDIENTS

• 2 tablespoons all purpose flour
• 1 1/2 cup frozen artichoke hearts (about 10), quartered, defrosted, and drained
• 1 teaspoon chopped fresh rosemary
• Salt and freshly ground black pepper to taste
• 2 large shallots, chopped fine
• 2 cups chicken stock or broth (Use your best chicken stock -- you won't be sorry.)
• 3 tablespoons olive oil
• 1 tablespoon Worcestershire sauce
• 4 chicken breast halves, skin on, boned if you like
• 8 ounces mushrooms, sliced (about 2 cups)
• 1 tablespoon fresh lemon juice
• 1 tablespoon butter (optional)