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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
4 bone-in chicken breast halves |
9 tablespoons butter or margarine, divided |
1 cup sliced fresh mushrooms |
1/2 small onion, diced |
1 garlic clove, minced |
1/4 cup dry white wine |
1/4 cup all-purpose flour |
1 1/2 cups milk |
2 (14-ounce) cans artichoke heart quarters, drained and chopped |
1/4 cup grated parmesan cheese |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 teaspoon chopped fresh parsley |
Directions:
1. Remove and discard skin and bones from chicken breasts. Cut chicken breasts into strips, and set aside.
2. Melt 3 tablespoons butter in a large nonstick skillet over medium heat; add mushrooms and onion, and sauté 6 minutes. Add garlic, and sauté 2 minutes. Remove mushroom mixture from skillet.
3. Melt 2 tablespoons butter in the same skillet over medium heat; add chicken strips, and cook 10 minutes or until chicken is tender. Stir in wine, and cook 5 minutes. Return mushroom mixture to skillet, stirring well. Remove skillet from heat.
4. Melt remaining 4 tablespoons butter in a small saucepan. Whisk in flour until blended and smooth. Gradually whisk in milk, and cook, whisking constantly, 5 minutes or until mixture thickens. Stir in artichokes and next 3 ingredients.
5. Spoon chicken mixture into an 11- x 7-inch baking dish; top evenly with the artichoke mixture.
6. Bake at 300° for 15 minutes or until bubbly. Sprinkle with parsley.
7. *Chicken broth may be substituted for white wine.
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