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Ingredients
- 1 pound boneless skinless chicken breasts, cut into 2-inch cubes
- 4 tablespoons butter, divided
- Salt and pepper to taste
- 1 package (9 ounces) frozen artichoke hearts, thawed or 1
- can (14 ounces) water-packed artichoke hearts, drained and halved
- 1/4 cup all-purpose flour
- 1/8 teaspoon ground nutmeg
- 2 cups chicken broth
- 1 cup (4 ounces) shredded cheddar cheese
- 1/4 cup dry bread crumbs
- 1 tablespoon minced fresh savory or 1 teaspoon dried savory
- 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
- Hot cooked noodles or rice
Preparation
Step 1
In a skillet, saute chicken in 1 tablespoon butter until no longer pink. Season with salt and pepper. Place chicken and artichokes in a greased 11-in. x 7-in. x 2-in. baking dish; set aside. In a saucepan, melt remaining butter; stir in flour and nutmeg until smooth . Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Stir in cheese until melted; spoon over chicken. Combine bread crumbs, savory and thyme; sprinkle over chicken. Bake, uncovered, at 350° for 25-35 minutes or until golden brown. Serve over noodles or rice.