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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This recipe was given to me years ago, when I first married, and has remained a favorite of ours. It is very versatile and can be used for OAMC, too. Ingredients:
1/4 cup butter |
6 boneless skinless chicken breasts |
1 cup chopped onion |
1 minced garlic clove |
1 (10 ounce) can artichoke hearts, drained and halved |
8 ounces cream cheese |
1/2 cup toasted almond |
3 tablespoons flour |
1/4 teaspoon salt |
1 1/4 cups dry white wine |
1 cup chicken broth |
Directions:
1. Melt butter in large skillet over medium heat.
2. Add chicken and cook 5 minutes each side. Remove chicken and place in 2 quart casserole dish.
3. Saute onion and garlic in skillet until onions are translucent.
4. Add flour and salt, stirring until smooth.
5. Add wine and broth gradually, and cook until thick and bubbly.
6. Add cream cheese, stirring until melted.
7. Remove pan from heat.
8. Arrange drained artichokes aver chicken and pour the sauce from the skillet over the chicken and artichokes in the casserole dish.
9. Refrigerate up to 24 hours or freeze at this point. If frozen, thaw and bring to room temp before cooking.
10. Bake at 350 degrees for 45-50 minutes.
11. Sprinkle almonds over dish 5 minutes before done!
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