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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