|
12 oz skinless, boneless chicken breast 1 3/4 cups chicken broth OR 12 oz rotisserie chicken breast 3/4 cups chicken broth 1/2 cup chopped onion 1 clove garlic, minced 3/4 cup evaporated milk 2 Tbsp dry white wine 2 Tbsp cornstarch 1/2 tsp thyme 1/4 tsp salt 1/8 tsp ground white pepper one 14-ounce can artichoke hearts 2 cups fresh mushrooms, sliced 1/2 Tbsp olive oil Cook chicken, if using raw: bring broth to a simmer in a large skillet, add chicken, cover and simmer for 10-15 minutes until the chicken is no longer pink. Reserve 3/4 cup of broth. Cut the cooked chicken into bite-sized pieces. Preheat oven to 350 degrees F. Heat oil in medium saucepan. Sauté onions and garlic until onions are tender and translucent. Stir in 3/4 cup of broth and the milk. Mix cornstarch and wine and mix until smooth. Gradually whisk cornstarch mixture into broth and return to a boil over medium heat, stirring often. Reduce heat, cook and stir for another minute. Add thyme, salt and pepper; remove from heat. Lightly spray a 2-quart casserole dish with olive oil. Place the chicken pieces in the dish. Drain artichokes and halve, reserving juice. Add artichoke halves to casserole dish. Add sauce. Bake for 25-30 minutes. Sauté mushrooms until tender in 2 Tbsp of artichoke juice in a medium skillet. Use to top casserole before serving. This recipe was added: 25 October 2020 |