Chicken with mushrooms, peas, carrots, parsnips, and artichokes in a creamy wine sauce. This is a delicious casserole, filled with good-for-you vegetables. If you like, assemble it up to a day ahead of time and refrigerate it until you are ready to bake it. Serve with rice or noodles to enjoy with the extra sauce.
Preheat the oven to 400 degrees F. Arrange the chicken breasts in a shallow baking dish and bake for 30 minutes.
While the chicken is baking, blanch the carrots and parsnips in boiling water for 2 minutes. Drain and set aside.
In a medium-size saucepan, melt the butter over medium heat. Add the mushrooms and saute until golden, about 5 minutes. Whisk in the flour to form a paste. Stir in the chicken broth and cook until smooth and thickened. Stir in the wine and any pan drippings from the baked chicken breasts. Remove from the heat and stir in the sour cream. Add salt and pepper to taste.
To assemble the casserole, combine the carrots, parsnips, peas, and artichokes with the sauce. Pour over the chicken in the baking dish. Reduce the oven temperature to 350 degrees F. Bake for 40 minutes or until heated through.