Caramel Chicken Fresco Bake

4 cups of broccoli florets
4 tablespoons butter, divided
12 ounces baby Portobello mushrooms, sliced
3 shallots, sliced
14 ounces artichoke hearts, drained, rinsed and quartered
4 tablespoons all-purpose flour
2 � cups chicken broth
1 teaspoon Dijon mustard
1/2 teaspoon each salt, dried tarragon leaves and black pepper
1 cup of grated Emmentaler cheese
2 pounds of boneless, skinless, chicken breasts, cut into 1 � inch cubes
1/4 cup of Asiago (or Parmesan) cheese

Preheat oven to 350�F. Spray a 4 quart baking dish with cooking spray. Steam the broccoli for about 6 minutes. Drain and set aside. In a large skillet, saut� the mushrooms and shallots in one tablespoon of butter. Cook for about 5 minutes. Remove from pan and place in a large bowl. Add the broccoli and artichokes to the mushrooms and toss gently and set aside.

Melt remaining 3 tablespoons of butter over low heat in the same skillet. Stir in the flour and blend until smooth. Add the stock, mustard, salt, tarragon and pepper. Whisk for about 2-5 minutes over medium heat until slightly thickened and smooth. Add the Emmantaler cheese and stir until melted. Remove from heat.

In prepared baking dish, alternate layers of the chicken with the vegetable mixture. Pour cheese sauce over all. Cover with lid or foil and bake for 40 minutes; uncover and sprinkle with the Asiago cheese. Bake for an addition 15-20 minutes. Serve over rice or noodles, if desired.