Focus on food: August 13, 2007

Chicken and Artichoke Casserole

Ingredients:
• 4-6 boneless, skinless chicken breast halves Salt and freshly ground pepper to taste
• 4 tablespoons (60 ml) butter
• 1 onion, chopped
• 1 tablespoons (15 ml) paprika
• 4 tablespoons (60 ml) all-purpose flour
• 1 cup (250 ml) white wine
• 3/4 cup (180 ml) heavy cream, half-and-half, or milk
• 1/2 cup (125 ml) chicken stock
• 1 15-oz (425 g) can artichoke hearts, drained
• 4-6 slices bacon, fried crisp and crumbled Toasted slivered almonds for garnish

Directions:
• Season the chicken with salt and pepper.

• Heat the butter in a large skillet over moderate heat and brown the chicken on both sides.

• Transfer the chicken breasts to as greased baking dish big enough to hold them in a single layer.

• Saute the onion and paprika in the butter remaining in the skillet until tender but not brown, about 5 minutes.

• Stir in the flour and cook for 3 minutes.
Add the wine, chicken stock, and cream and bring to a boil, stirring frequently.

• Adjust the seasoning with salt and pepper.

• Add the drained artichoke hearts to the baking dish and top with the sauce.

• Bake covered in a preheated 350F (180C) oven for 1 hour. Garnish with the bacon and toasted almonds. Serves 4 to 6