Monday, January 12, 2009

Chicken Artichoke Bake

This is another good potluck dish and an amazing way to depart from normal ways of preparing chicken. It is SO good!

Artichoke Chicken Bake
1/4 c butter
6 chicken halves
1c. chopped onion
1 clove garlic
3 Tbsp flour
1/4 tsp salt
1 1/4c dry white wine
1c chicken broth
3 ounces cream cheese
1 can (14oz) artichoke hearts, drained and halved

Melt butter in large skillet. Add chicken and cook for 5 min on each side. Remove chicken from skillet, reserving pan drippings and place chicken in casserole dish. Saute onion and garlic in reserved pan drippings until tender. Add flour and salt and cook one minute, stirring constantly. Gradually whisk in wine and broth stirring until mixture is thickened. Add cream cheese stirring until melted. Remove from heat and set aside. Arrange artichoke hearts over chicken and spoon cream cheese mixture over chicken and artichokes. You may cover and refrigerate up to 24 hours. Serve over noodles or rice.

*Note, the original recipe calls for slivered almonds on top but I don't do that.*

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