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Chicken Fondue Bake Recipe


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     Chicken Fondue Bake

Category   Entrees - Maindishes
Sub Category   None

16 boneless chicken thighs (about 4 lbs)
1/3 Cup flour
1 tsp. salt
1/4 tsp. pepper
2 Tbl. butter
2 Tbl. vegetable oil
1 can (14 oz) artichoke hearts, drained and cut into fourths
8 slices bacon, cooked crisp and chopped
Fondue Sauce -
3 Tbl. butter
3 Tbl. flour
1/4 tsp. salt
dash of pepper and nutmeg
1-1/2 Cups milk
1/3 Cup dry white wine
1-1/2 Cup shredded Swiss cheese (6 oz)

Remove skin from thighs. Mix flour, salt and pepper. Coat chicken with flour mixture. Heat butter and oil over medium heat in a 12 inch skillet. Cook the chicken about 15 minutes until lightly browned. Arrange in an ungreased 13 X 9 baking dish.
Place artichokes on chicken, sprinkle with bacon. Prepare the Fondue Sauce and pour over the chicken. Sprinkle with Paprika. Bake uncovered at 350 deg. for 30 minutes.
To make sauce, heat butter in a small saucepan until melted. Blend in the flour, salt and pepper and nutmeg. Cook over low heat until smooth and bubbly. Remove from heat. Stir in milk and wine, then heat to boiling, stirring constantly, for one minute. Remove from heat. Stir in cheese until melted.
I made half of this for 2 people and still got 2 meals. Very good. To make ahead, you can cover and keep in refrigerator for up to 24 hours prior to cooking. Just cook as usual.

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