Yield
Makes 4 servings

How to Make It

Step 1

Remove and discard skin and bones from chicken breasts. Cut chicken breasts into strips, and set aside.

Step 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.

Step 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.

Step 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.

Step 5

Spoon chicken mixture into an 11- x 7-inch baking dish; top evenly with the artichoke mixture.

Step 6

Bake at 300° for 15 minutes or until bubbly. Sprinkle with parsley.

Step 7

*Chicken broth may be substituted for white wine.

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