1 (14 oz) can artichoke hearts, drained and halved
1/2 cup sliced natural almonds, toasted
Instructions
Melt butter in a large skillet over medium heat. Add chicken, and cook 5 minutes on each side or until browned. Remove chicken from skillet, reserving pan drippings; place chicken in a 2-quart casserole. Set aside.
Saute onion and garlic in reserved pan drippings until tender. Add flour and salt, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add wine and broth; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. add cream cheese, stirring until cheese melts. Remove from heat; set aside.
Arrange halved artichoke hearts over chicken. Spoon cream cheese mixture over chicken and artichokes.
Bake, covered, at 350 degrees for 45 to 50 minutes or until bubbly. Sprinkle with toased almonds.
Originally Submitted
12/2/2007
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