Chicken and Artichoke Bake
Serve with angel hair pasta or rice
6 boneless, skinless chicken breasts
¼ cup unsalted butter
1 cup chopped onion
2 garlic cloves, minced
2 Tbls. flour
1 tsp. salt
¼ cup dry white wine
1 cup chicken broth
Half of an 8-ounce package reduced fat cream cheese
1 (14 oz) can artichoke hearts, drained and cut up (not marinated kind)
½ cup grated Parmesan cheese
Cook chicken breasts until fully cooked, either in a sauté pan or on the grill. Set aside.Melt butter in a skillet over medium to medium-high heat. Saute onion and garlic until tender. Stir in flour and salt until smooth. Cook 1 minute, stirring constantly. Add wineand broth, cook over med. heat and continue to stir until mixture is bubbly. Add cream cheese, stirring until cheese melts. Remove from heat and set aside.
Place cooked chicken breasts in a 2-quart casserole dish. Arrange artichoke hearts over chicken. Pour cream cheese mixture over chicken and artichokes. Spread to cover. To freeze, cover and label. To cook, thaw, bake at 350 until heated through and bubbly.
Remove from oven and sprinkle with grated Parmesan. Return to oven and turn to broil until Parmesan is golden brown.