Chicken in artichoke hearts with mushrooms and sundried tomatos

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 324.7
  • Total Fat: 9.3 g
  • Cholesterol: 122.7 mg
  • Sodium: 243.0 mg
  • Total Carbs: 1.9 g
  • Dietary Fiber: 0.3 g
  • Protein: 46.5 g

View full nutritional breakdown of Chicken in artichoke hearts with mushrooms and sundried tomatos calories by ingredient
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Delicious and quick- good over quinoa Delicious and quick- good over quinoa
Number of Servings: 4


    2 large chicken breasts cut in two and pounded to thin out a bit
    1 jar marinated artichoke hearts - large- reserve liquid
    5-6 sun dried tomatos rehydrated in water and diced
    1-2 cups mushrooms 1 T olive oil
    1T butter
    1c white wine
    1T capers (or more)


Great over quinoa cooked in chicken broth in the rice cooker. Absorbes the liquid well. Side of asparagus oven roasted too! Quinoa and asparagus not included in calories


melt butter and olive oil, pound chicken to 1/2" and salt and pepper it. Brown 5-7 minutes per side. Remove from pan to platter. Add mushrooms, cut artichokes into smaller pieces, brown until softened. Put artichoke liquid and wine in pan, return chicken, simmer for 10-20 minutes until chicken is heated through and juices run clear. Add capers heat for 5 minutes and serve immediately

Serving Size: makes 4 large 7 oz chicken servings. Could reduce size of serving for less

Number of Servings: 4

Recipe submitted by SparkPeople user LCOX78.

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