| 1. |
Coarsely chop onions and slice mushrooms. Sauté in olive oil until onions become translucent. Crush garlic and stir into pan. Cook for a few minutes, until garlic begins to brown. |
| 2. |
Add in frozen tender artichoke quarters and toss. Sauté until liquid is absorbed. Add in white wine and simmer until liquid is once again absorbed. |
| 3. |
Toss over medium heat until artichokes and onions begin to brown slightly. Pour onions, mushrooms, and artichokes into baking dish and set aside. |
| 4. |
Cut chicken breast into large dices. Add more olive oil if necessary and sauté over medium heat until browned. |
| 5. |
Deglaze pan with white wine, then simmer off the liquid. Add to baking dish. |
| 6. |
Add cream and cheese to baking dish and mix ingredients well. |
| 7. |
Place baking dish into preheated 350 °F (175 °C) oven and bake, uncovered, for approximately 40 minutes. Sauce should become bubbly and top should begin to brown. |
| 8. |
Serve with "riced" cauliflower or low-carb pasta. |
