3ouncescream cheese,room temperature and cut in cubes
2tablespoonsfreshly grated Parmesan cheese
1/2cupsliced almonds
Instructions
Preheat oven to 350 degrees.
Heat olive oil in a large skillet over medium-high heat. Season chicken with salt, pepper, and poultry seasoning. Cook until lightly browned on both sides. Place in a lightly greased 9X13-inch pan or similarly sized casserole dish.
Scatter artichoke hearts on top of chicken.
Add butter to pan and place over medium heat. Cook onion and garlic until soft. Add flour and cook 1 minute, mixing flour into butter.
Gradually whisk in chicken broth. Let simmer to thicken and add wine. Cook for several minutes to let alcohol cook off.
Add cream cheese and cook over low heat until cream cheese is melted and mixed into sauce.
Season to taste with salt and pepper.
Pour sauce over chicken and artichokes.
Top with Parmesan cheese and almonds.
Bake for 40 to 45 minutes.
Notes
If your chicken breasts are really large, either pound them out to flatten them some or cut each one in half horizonatally into two thinner pieces. If cutting them in half, you only need to use 2 chicken breasts.Nutritional info is provided as an estimate only and will vary based on brands or products used, size of chicken breasts, etc.