Cheesy Chicken and Artichoke Bake - ThinnerTimes

MiladyB · 09-07-2007, 04:58 AM

Cheesy Chicken and Artichoke Bake
Servings: 4

Ingredients:

1 (14 ounce) can chicken broth, defatted

1 - 1 1/2 pounds boneless, skinless chicken breasts

1/2 cup onions, chopped

1 clove of garlic, minced

3/4 cup evaporated skim milk

2 tablespoons dry white wine

2 tablespoons cornstarch

1/3 cup Parmesan cheese, grated

1/4 teaspoon fresh thyme

1/4 teaspoon salt

1/8 teaspoon ground white pepper

1 (14 ounce) can artichoke hearts (with juices)

2 cups fresh mushrooms, sliced

Preparation:
Bring the broth to a simmer in a large skillet. Carefully add the chicken. Cover and simmer for 10-15 minutes or until the chicken is no longer pink. Reserve 3/4 cup broth. Cut the chicken into bite-size pieces and set aside.

Preheat oven to 350°. In a medium saucepan heat 1 teaspoon oil. Add the onions and garlic. Cook and stir over medium heat until the onions are tender and translucent. Stir in the reserved broth and milk. Stir together the cornstarch and wine until smooth. Using a wire whisk, slowly stir the cornstarch mixture into the broth mixture. Cook and stir over medium heat until the mixture comes to a boil. Reduce the heat. Cook and stir for 1 minute more. Stir in the thyme, salt, and pepper. Adjust seasoning.

Lightly spray a 2-quart casserole with no-stick spray. Place the chicken in the dish and sprinkle with parmesan cheese. Drain the artichokes and reserve the juices. Cut the artichokes in half and arrange them around the chicken. Pour the sauce over the chicken and artichokes. Bake for 25-30 minutes or until heated through. Meanwhile, add 2 tablespoons of reserved artichoke liquid to a medium skillet. Add the mushrooms. Cook and stir until tender. Before serving the casserole, top with the mushrooms.