Ingredients

½ lb English Cheddar
1 lb chicken breast, cooked and
   chopped
8 oz artichoke heart wedges
1 qt heavy whipping cream
½ qt chicken stock 1 tsp. salt
1 t granulated garlic
1 t white pepper
1 T basil
½ c Chardonnay
1 ½ c roux

Directions

1. Combine cream, chicken stock, chardonnay, salt, white pepper, garlic, and basil. Heat to a boil.
2. Just before the mixture boils, add half of the roux.
3. Once boiling, add more roux, until the desired consistency is reached.
4. Now, add the chicken breast, artichokes, and cheese.
5. Slow boil for five minutes or so, and serve.