in a large skillet butter. Saute garlic. add seasoned chciken to pan. cook through. remove chicken. add wine and lemon juice and zest to deglaze. reduce by half. Add broth flour milk and whisk to incorporate the flour.
allow sauce to thicken. Add salt and pepper to taste.
add cheese. Return chciken and joices to pot.
Add Arichoke hearts. Warm gently.
Originally Submitted
12/23/2010
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