Chicken and Artichokes With Wine Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1/4 cup whole-grain flour (or you can use all-purpose flour, instead).1/2 tsp dried ground sage.1/4 tsp salt1/8 tsp black pepper4 skinless, boneless chicken breast halves2 tbsp olive oil2 cups fresh sliced mushrooms1 nine-oz package of frozen artichoke hearts1 tbsp light butter or margarine1/3 cup dry white wine1/3 cup chicken broth1/8 tsp. saltYou can also add:2 tbsp grated Parmesan or Romano cheese2 tbsp fresh snipped parsleyThese are not figured into the recipe ingredients here.
1. In a shallow dish, stir together flour, sage, the 1/4 tsp. salt, and pepper. Set aside 1 Tbsp of the flour mixture, and coat the chicken breasts with the remaining flour mixture.
2. In a large skillet cook chicken in hot oil over medium-high heat for 8-10 minutes or until it reads 170 degrees on a meat thermometer. Remove the chicken from the skillet, cover, and keep warm. Drain off any excess oil from the skillet.
3. In the same skillet, cook mushrooms and artichoke hearts in hot butter or margarine, over medium heat for 3 minutes or until artichokes are tender.
4. In a small bowl stir together reserved flour mixture, wine, broth, and the 1/8 teaspoon salt until smooth. Add wine mixture to skillet. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Pour sauce over chicken. Sprinkle with cheese and parsley.
Number of Servings: 4
Recipe submitted by SparkPeople user SYLVERR0TH.
2. In a large skillet cook chicken in hot oil over medium-high heat for 8-10 minutes or until it reads 170 degrees on a meat thermometer. Remove the chicken from the skillet, cover, and keep warm. Drain off any excess oil from the skillet.
3. In the same skillet, cook mushrooms and artichoke hearts in hot butter or margarine, over medium heat for 3 minutes or until artichokes are tender.
4. In a small bowl stir together reserved flour mixture, wine, broth, and the 1/8 teaspoon salt until smooth. Add wine mixture to skillet. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Pour sauce over chicken. Sprinkle with cheese and parsley.
Number of Servings: 4
Recipe submitted by SparkPeople user SYLVERR0TH.
Nutritional Info Amount Per Serving
- Calories: 277.5
- Total Fat: 10.2 g
- Cholesterol: 69.8 mg
- Sodium: 433.6 mg
- Total Carbs: 12.0 g
- Dietary Fiber: 3.9 g
- Protein: 31.6 g
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