Chicken and Artichokes

Ingredients

• 28 ounce artichoke heart quarters drained chopped canned
• 9 tablespoons butter divided
• 4  chicken breast halves bone-in
• 0.3 cup cooking wine dry white
• 0.3 cup flour all-purpose
• 1 cup mushrooms fresh sliced
• 1 teaspoon parsley fresh chopped
• 1  garlic clove minced
• 1.5 cups milk 
• 0.5 small onion diced
• 0.3 cup parmesan cheese grated
• 0.3 teaspoon pepper 
• 0.5 teaspoon salt 

Equipment

• frying pan
• sauce pan
• oven
• whisk
• baking pan

Directions

1. Remove and discard skin and bones from chicken breasts.
2. Cut chicken breasts into strips, and set aside.
3. Melt 3 tablespoons butter in a large nonstick skillet over medium heat; add mushrooms and onion, and saut 6 minutes.
4. Add garlic, and saut 2 minutes.
5. Remove mushroom mixture from skillet.
6. Melt 2 tablespoons butter in the same skillet over medium heat; add chicken strips, and cook 10 minutes or until chicken is tender. Stir in wine, and cook 5 minutes. Return mushroom mixture to skillet, stirring well.
7. Remove skillet from heat.
8. Melt remaining 4 tablespoons butter in a small saucepan.
9. Whisk in flour until blended and smooth. Gradually whisk in milk, and cook, whisking constantly, 5 minutes or until mixture thickens. Stir in artichokes and next 3 ingredients.
10. Spoon chicken mixture into an 11- x 7-inch baking dish; top evenly with the artichoke mixture.
11. Bake at 300 for 15 minutes or until bubbly.
12. Sprinkle with parsley.
13. *Chicken broth may be substituted for white wine.