Chicken and Artichokes With Wine Sauce
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Chicken and Artichokes With Wine Sauce calories by ingredient
Introduction
From The Better Homes and Gardens New CookBook, Limited Breast Cancer Edition, page 427.This is an absolutely delicious meal! We make it for special occasions and romantic dinners, but it's quick and easy so it will work for any meal! From The Better Homes and Gardens New CookBook, Limited Breast Cancer Edition, page 427.
This is an absolutely delicious meal! We make it for special occasions and romantic dinners, but it's quick and easy so it will work for any meal!
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 salt
1/8 tsp black pepper
4 skinless, boneless chicken breast halves
2 tbsp olive oil
2 cups fresh sliced mushrooms
1 nine-oz package of frozen artichoke hearts
1 tbsp light butter or margarine
1/3 cup dry white wine
1/3 cup chicken broth
1/8 tsp. salt
You can also add:
2 tbsp grated Parmesan or Romano cheese
2 tbsp fresh snipped parsley
These are not figured into the recipe ingredients here.
Directions
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.