- 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
How to Make It
Remove and discard skin and bones from chicken breasts. Cut chicken breasts into strips, and set aside.
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.
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.
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.
Spoon chicken mixture into an 11- x 7-inch baking dish; top evenly with the artichoke mixture.
Bake at 300° for 15 minutes or until bubbly. Sprinkle with parsley.
*Chicken broth may be substituted for white wine.