Pollo Romanagnola

12 oz. grilled chicken breast, sliced on bias
1 jar artichoke hearts, drained
2 links Italian sausage, roasted & cut on the bias
1 sprig rosemary, fresh, chopped
2 cloves garlic, smashed
2 oz. lemon juice
2 oz. white wine
2 oz. butter
1 cup chicken stock
1 tsp. corn starch
salt & pepper to taste

In a sauce pot, mix wine, lemon juice, garlic, rosemary, butter and chicken stock. Simmer for a couple of minutes. Season with salt and pepper. In a bowl mix corn starch with 1/2 cup of water and add to sauce to thicken. In large baking pan, mix sauce, chicken, sausage and artichokes. Adjust seasoning and warm in the oven.