Rose Chicken with Artichoke Hearts and Mushrooms
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 189.3
- Total Fat: 4.4 g
- Cholesterol: 66.0 mg
- Sodium: 344.3 mg
- Total Carbs: 5.7 g
- Dietary Fiber: 1.8 g
- Protein: 28.8 g
View full nutritional breakdown of Rose Chicken with Artichoke Hearts and Mushrooms calories by ingredient
Number of Servings: 8
Ingredients
-
8-4 oz. boneless chicken breast fillets
4 Tbsp margarine, melted
2 Tbsp flour
1 Tbsp fresh lemon juice
3/4 cup Chicken Broth
Pinch white pepper
1/2 cup rosé wine
1/4 teaspoon salt
8 ounces fresh mushrooms, sliced
1/4 cup thinly sliced green onion
1 (10-oz) pkg frozen artichoke hearts, defrosted and cut in half
Directions
Preheat oven to 500° F. Lightly spray a large baking dish with vegetable oil. Rinse chicken breast fillets and pat dry. Arrange in dish. In a small bowl, combine 1 Tbsp. melted margarine and lemon juice. Pour over chicken. Season with pepper. Cover dish with foil and bake 15 to 17 minutes, or until done. (Chicken is done when it springs back slightly when touched.) Remove fillets to a warm platter.
In a nonstick skillet over medium heat, melt 1 tablespoon margarine. Add mushrooms to pan. Cover and cook 7 to 10 minutes. Uncover, add artichoke hearts and continue to cook until juices evaporate. Remove vegetables and set aside.
Heat 2 tablespoons margarine in same skillet. Add flour and cook 1 minute, stirring constantly. Add broth, wine and salt. Cook 4 minutes, or until sauce is smooth. Stir in green onion; cook 1 minute more. Add reserved vegetables. Stir to mix well. Spoon mixture over chicken breasts and serve.
Number of Servings: 8
Recipe submitted by SparkPeople user QUEENSCARLET.
In a nonstick skillet over medium heat, melt 1 tablespoon margarine. Add mushrooms to pan. Cover and cook 7 to 10 minutes. Uncover, add artichoke hearts and continue to cook until juices evaporate. Remove vegetables and set aside.
Heat 2 tablespoons margarine in same skillet. Add flour and cook 1 minute, stirring constantly. Add broth, wine and salt. Cook 4 minutes, or until sauce is smooth. Stir in green onion; cook 1 minute more. Add reserved vegetables. Stir to mix well. Spoon mixture over chicken breasts and serve.
Number of Servings: 8
Recipe submitted by SparkPeople user QUEENSCARLET.
Member Ratings For This Recipe
-
JOEANNE1
-
LMTISDELL
-
JALEXA425
-
CYBRVELD
-
ROBBIEY