Chicken in Mushroom Wine Sauce

I bought some cooking wine. Am I late to the game? Maybe. See, I didn't want to have actual wine in my house, for fear that I may just down the entire bottle while listening to The City of Angel's soundtrack or something ( Meg Ryan has that effect on people), instead of using it for culianry purposes. This would not be a good idea. So cooking wine would be the next best thing. Turns out it really does bring an amazing flavor to food. As far as mushrooms and wine go... Forget About It! First entree on the list was this savory entree, Chicken in Mushroom Wine Sauce. Try not to pass out.

Chicken in Mushroom Wine Sauce
Serves: 4

Ingredients:
4 small or 2 large Boneless Chicken Breasts (cut the 2 large into 4 smaller pieces)
Salt and Pepper, to taste
1 1/2 tbsp Olive Oil
1 lb Sliced White Mushrooms
2-3 cloves Garlic, minced (to taste)
1/3 cup White Cooking Wine or Sherry
1 cup Reduced Sodium Chicken Broth
15 oz can Medium Artichoke Hearts, squeezed dry
1/2 cup Heavy Cream
1/4 cup Grated Parmesan ( pre-packaged is fine)
Fresh Parsley, chopped
8oz Rotini Pasta, cooked and drained

Directions:
Begin by cutting the chicken into the desired size. Salt and pepper, to taste, both sides.
Heat olive oil in a large skillet over medium-high heat. Brown the chicken for 1 minute on each side. Remove from skillet.
Turn heat down to medium. Add the mushrooms and garlic to the pan. Sautee for a minute or two. Pour in the cooking wine, and cook until the liquid evaporates.
Pour in the chicken broth and stir. Add the chicken back to the pan along with the artichokes. Cover with lid and cook over med-low heat for 20-30 min or until chicken is cooked through. You may need to add more broth as it cooks.
Cook the pasta now.
When chicken is cooked, remove from pan. At this point you can diced the chicken into bite sized pieces for easier eating. Pour in the heavy cream and parmesan cheese. Stir to combine. Throw in some parsley, and stir. Add the chicken back into the pan and cover with lid and simmer until sauce thickens.
Add pasta to a serving dish and top with entire contents of pan. Top with extra parsley and parmesan cheese. Serve with Buttery Breadsticks.
*Note, I left my chicken pieces whole for presentation, but diced them when I actually served the dish.