Homestead Collective Recipe Archive

http://www.homesteadcollective.org/hcra/

Chicken Artichoke Bake

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