Method

Preheat oven to 350 degrees F.

In a skillet over medium heat, brown chicken lightly in 2 tablespoons butter, add the garlic and mushrooms, and keep cooking till chicken mixture is smelling very garlicky.

In a baking dish, add the browned chicken mixture.  Place the artichoke hearts atop the chicken.

In the skillet, melt remaining butter and add the flour, whisking to blend (no lumps!).  Add broth and cook until thickened, then pour over chicken mixture.

Bake 30 - 45 minutes.

Serves: 6

Serving suggestions: Steamed kale, baked butternut squash, and brown rice.

Reprinted with permission from ©Leanne Ely, Saving Dinner, by Leanne Ely, published by Ballantine Books click for book review

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