|Note to self: Next time you take blog pix of food, a) take it off cookie sheet first b) clean off edges where it spilled over and c) show photos of it served, where it looks much more appetizing. Honestly, this is really good -- and easy!|
But let me assure you, this is a terrific recipe, nice for winter when you want the oven on and one you can make ahead and bake up a little later for company.
Use 4 chicken breasts or my preference, one package of 8-9 chicken tenders. (I think it's easier to serve that way)
Brown the chicken in a skillet for about five minutes. Then add:
1 can artichoke hearts
1 container of mushrooms (I like sliced portabella -- I think that's about 8 oz)
1 can sliced water chestnuts
1 small onion, sliced
2 carrots, diced or sliced (optional)
1/4 t. thyme but I always use more. (That's dried, I use more of that, too -- and about a T of fresh)
salt and pepper to taste
Let that go a few minutes to get the onions soft and while it is, in a saucepan...
1 1/2 c. chicken broth
1/2 c. white wine
2 T. cornstarch
Heat, stirring constantly until it is thickened and coats the back of a spoon. You can test this out by running your finger along the back of the spoon and see what it looks like. It should leave a mark.
Transfer the chicken mixture to a baking dish and pour the sauce over the top. Top with slivered almonds.
Bake at 375 for about 45 minutes. (If you have made this in advance and refrigerated, I'd recommend bringing to room temp or possibly cooking a tad longer, since when the ingredients went in as the recipe is written, they are still warm. It might affect cooking time.)
I'd recommend serving with wild rice (it's a pretty "white" dish, even with the veggies) or a tri-color orzo.
Great with a green salad and/or green or colorful veggie and a glass of dry white wine!
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