5 tbs butter
2 tbs olive oil
2 boneless skinless chicken breast halves
1 tsp salt
1/2 tsp ground pepper
1/2 pound slice white mushrooms
1/2 large or 1 medium onion, finely chopped
3 cloves garlic, minced
1 tsp dried thyme
1/2 cup dry white wine
3 tbs all purpose flour
2 cups whole milk
1/2 cup heavy cream or half and half
1/2 cup chicken broth
dash ground nutmeg
13 1/2 oz canned artichoke hearts-drained
1 tbs dried parsley
1 1/2 cups grated Parmesan cheese
1/4 cup dried Italian style bread crumbs
1/2-1 pound linguine or fettuccine-cooked and drained
Lightly grease a 13 x 9 baking dish. Melt 1 tbs of butter and 1 tbs of olive oil in large nonstick frying pan over medium-high heat. Sprinkle the chicken with 1/2 tsp salt and pepper and cook until pale golden and just cooked through, about 4 minutes per side. Transfer chicken to a cutting board and allow to cool slightly, then chop into bit sized pieces.
Meanwhile, add 1 tbs butter and 1 tbs of olive oil to same pan, add the mushrooms and saute over medium-high heat until mushrooms release their liquid and become pale brown, about 10 minutes. Add the onion, garlic and thyme and saute until the onion is translucent, about 8 minutes. Add the wine and simmer until wine evaporates, about 2 minutes. Transfer the cut up chicken and mushroom mixture to a large bowl.
Melt 3 tbs butter in the same pan over medium heat, add the flour and whisk for 2 min. Whisk in milk, cream, broth, nutmeg and remaining salt and pepper. Cook until sauce thickens about 8 minutes, add 1/2 to 1 cup Parmesan and cook until cheese melts.
Add the sauce to the chicken-mushroom mixture and toss until well mixed. Transfer the mixture to the baking dish . Stir 1/2 cup of the Parmesan into the bread crumbs and sprinkle over the pasta (if desired sprinkle with melted butter). Bake uncovered in a 400 degree oven for approximately 30-45 minutes.