Chicken Casserole With Artichoke Hearts Recipe
Ingredients
1/2 cup butter or margarine
4 chicken breasts
Salt and pepper
1 can (about 15 ounces) artichoke hearts
1 onion, peeled, chopped
2 teaspoons paprika
3 tablespoons flour
1/2 cup water
1 chicken bouillon cube
1/2 cup sour cream
1 cup dry white wine
2 or 3 slices bacon, fried, crumbled
Almond slivers, toasted
Directions
Preheat oven to 350 °F.
Heat butter in saute pan; put in chicken.
Sprinkle with salt and pepper; brown on both sides.
Put into casserole with drained artichokes.
Add onion and paprika to remaining fat; saute until onion is soft.
Remove from heat; stir in flour.
Return to heat; cook 1 minute.
Gradually add water, in which bouillon cube has been dissolved; stir until boiling.
Remove from heat; add sour cream and wine.
Reheat a few minutes without boiling; pour over chicken.
Cover; cook about 1 hour.
Before serving, sprinkle with bacon and almonds.
Heat butter in saute pan; put in chicken.
Sprinkle with salt and pepper; brown on both sides.
Put into casserole with drained artichokes.
Add onion and paprika to remaining fat; saute until onion is soft.
Remove from heat; stir in flour.
Return to heat; cook 1 minute.
Gradually add water, in which bouillon cube has been dissolved; stir until boiling.
Remove from heat; add sour cream and wine.
Reheat a few minutes without boiling; pour over chicken.
Cover; cook about 1 hour.
Before serving, sprinkle with bacon and almonds.
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