Chicken Dijon with Artichokes

From the kitchen of Mrs. Terry Baldwin, Rockingham

8 chicken breast halves, skinned and boned
6 tablespoons liquid Butter Buds
(Found in spice section at grocery)
4 tablespoons plain flour
2 cups chicken broth
1 cup evaporated skim milk
4 tablespoons Dijon mustard
1 can (14-1/2 oz.) artichokes hearts, drained and sliced

Spray Pam into large, non-stick skillet. Sauté chicken in liquid Butter Buds. Remove from pan. Add flour to pan and stir until smooth. Add more liquid Butter Buds if it is too dry. Stir in broth and skim milk. Add mustard.