½ cup white wine (or an additional ½ cup chicken broth)
1 cup shredded gruyere cheese
1 (13 ¾ ounces) can artichoke hearts, drained
Preheat oven to 350°F. Butter a 9×13-inch baking pan and set aside.
Melt 1 tablespoon butter in a large skillet. Add chicken breasts, season with salt and pepper, and cook until browned, about 5 minutes per side. Transfer to prepared pan.
In the same skillet, melt another 2 tablespoons butter. Add mushrooms and cook over high heat until browned and crispy, about 10 minutes. Stir in kale and cook until wilted and tender, another 3- 5 minutes. Transfer to a plate.
Melt remaining 3 tablespoons butter. Add flour and stir until well blended. Whisk in chicken broth and wine until smooth. Cook, stirring constantly over medium-high heat, until sauce thickens and bubbles.
Stir in the cheese until melted. Fold in sautéed mushrooms, kale and artichokes. Pour over chicken and bake 30 minutes, or until sauce is bubbly and chicken is cooked through. Serve over rice.