Ingredients
1 pound boneless skinless chicken breasts, cut into 2-inch cubes4 tablespoons butter, dividedSalt and pepper to taste1 package (8 ounces) frozen artichoke hearts or 1 can (14 ounces) water-packed artichoke hearts, rinsed and drained1/4 cup all-purpose flour1/8 teaspoon ground nutmeg2 cups chicken broth1 cup shredded cheddar cheese1/4 cup dry bread crumbs1 tablespoon minced fresh savory or 1 teaspoon dried savory1 tablespoon minced fresh thyme or 1 teaspoon dried thymeHot cooked noodles or rice
Preparation
In a large skillet, saute chicken in 1 tablespoon butter until no longer pink. Season with salt and pepper. Place chicken and artichokes in a greased 11x7-in. baking dish; set aside.
In a large saucepan, melt remaining butter; stir in flour and nutmeg until smooth. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Stir in cheese until melted; spoon over chicken.
Combine the bread crumbs, savory and thyme; sprinkle over chicken. Bake, uncovered, at 350° for 25-35 minutes or until golden brown. Serve with noodles or rice.
