Chicken Saute with Artichokes, Lemon and Mint
- Number of Servings: 4
Ingredients
4 med. skinless, boneless chicken-breast halves (about 1 1/2 lbs)salt and pepper4 tsp. olive oil1 pkg 8-10 oz. frozen artichoke hearts3/4 cup chicken broth1/4 cup loosely packed fresh mint leaves, chopped, plus additional for garnish1 tbsp fresh lemon juice1/4 cup crumbled fresh feta cheese
With meat mallet or bottom of skillet, pound chicken (placed between 2 sheets of plastic wrap) to an even 1/2 -inch thickness; sprinkle with 1/4 tsp salt and 1/8 tsp black pepper to season both sides.
In as 12 inch skillet, heat 2 tsp. olive oi on medium. Add chicken and cook 12 to 14 minutes or unil browned on both sides and chicken loses its pink color throughout, turning over once. Transfer to chicken to shallow serving bowl; cover with foil to keep warm.
To same skillet, add remaining 2 tsp oil and heat on medium until hot. Add artichokes (1 8-10 oz package frozen artichoke hearts) and cook 3 minutes or until browned, stirring occasionally. Stir in broth and heat to boiling on medium high; boil 2 to 3 minutes or until liquid is reduced by half. Remove skillet from heat; stir in mint and lemon juice.
To serve,spoon artichoke saue over chicken; top with feta. Garnish with additonal chopped mint leaves.
Number of Servings: 4
Recipe submitted by SparkPeople user JHENGESH.
In as 12 inch skillet, heat 2 tsp. olive oi on medium. Add chicken and cook 12 to 14 minutes or unil browned on both sides and chicken loses its pink color throughout, turning over once. Transfer to chicken to shallow serving bowl; cover with foil to keep warm.
To same skillet, add remaining 2 tsp oil and heat on medium until hot. Add artichokes (1 8-10 oz package frozen artichoke hearts) and cook 3 minutes or until browned, stirring occasionally. Stir in broth and heat to boiling on medium high; boil 2 to 3 minutes or until liquid is reduced by half. Remove skillet from heat; stir in mint and lemon juice.
To serve,spoon artichoke saue over chicken; top with feta. Garnish with additonal chopped mint leaves.
Number of Servings: 4
Recipe submitted by SparkPeople user JHENGESH.
Nutritional Info Amount Per Serving
- Calories: 146.0
- Total Fat: 11.1 g
- Cholesterol: 41.4 mg
- Sodium: 515.1 mg
- Total Carbs: 3.1 g
- Dietary Fiber: 0.8 g
- Protein: 28.4 g
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