Chicken Breasts with Artichokes and Mushrooms

wildkat318 · March 2009

Chicken Breasts with Artichokes and Mushrooms

In her latest book, The New Holly Clegg Trim and Terrific Cookbook, she creates recipes that are tasty, nutritious and ‑- best of all ‑- ready to eat in 30 minutes or less.

Serving: 8
Total Time: 30 minutes

2 pounds skinless, boneless chicken breasts
Onion powder to taste
Paprika to taste
Salt and pepper to taste
Nonstick cooking spray
1 (14-ounce) can artichoke hearts, drained and quartered
1/2 pound mushrooms, sliced
1 bunch green onions (scallions), chopped
1/2 teaspoon minced garlic
2 tablespoons margarine
2 tablespoons all-purpose flour
2/3 cup fat-free canned chicken broth
3 tablespoons sherry

Preheat oven to 350 degrees F.

Season the chicken heavily with the onion powder, paprika, salt and pepper. Place chicken in a 3-quart casserole dish coated with nonstick cooking spray. Place the artichoke hearts around the chicken.

In a medium nonstick skillet, saute the mushrooms, green onions and garlic until tender. Place the mushroom mixture on top of the chicken. In the same skillet, melt the margarine and add the flour, stirring. Gradually add the chicken broth and sherry, cooking until smooth and the sauce comes to a boil. Pour the sauce over all in the casserole. Bake, covered, for 1 hour. Remove the cover, and continue baking for 15 minutes to brown the chicken. Serve.

Based on individual serving.
Calories: 184
Total Fat: 4 g
Saturated Fat: 1 g
Cholesterol: 66 mg
Sodium: 250 mg
Carbohydrates: 6 g
Fiber: 1 g
Protein: 28 g

To omit sherry, wine or any other alcoholic beverage from a recipe, substitute another liquid such as chicken broth or water.

wildkat318 · March 2009

Chicken Breasts with Artichokes and Mushrooms

In her latest book, The New Holly Clegg Trim and Terrific Cookbook, she creates recipes that are tasty, nutritious and ‑- best of all ‑- ready to eat in 30 minutes or less.

Serving: 8
Total Time: 30 minutes

2 pounds skinless, boneless chicken breasts
Onion powder to taste
Paprika to taste
Salt and pepper to taste
Nonstick cooking spray
1 (14-ounce) can artichoke hearts, drained and quartered
1/2 pound mushrooms, sliced
1 bunch green onions (scallions), chopped
1/2 teaspoon minced garlic
2 tablespoons margarine
2 tablespoons all-purpose flour
2/3 cup fat-free canned chicken broth
3 tablespoons sherry

Preheat oven to 350 degrees F.

Season the chicken heavily with the onion powder, paprika, salt and pepper. Place chicken in a 3-quart casserole dish coated with nonstick cooking spray. Place the artichoke hearts around the chicken.

In a medium nonstick skillet, saute the mushrooms, green onions and garlic until tender. Place the mushroom mixture on top of the chicken. In the same skillet, melt the margarine and add the flour, stirring. Gradually add the chicken broth and sherry, cooking until smooth and the sauce comes to a boil. Pour the sauce over all in the casserole. Bake, covered, for 1 hour. Remove the cover, and continue baking for 15 minutes to brown the chicken. Serve.

Based on individual serving.
Calories: 184
Total Fat: 4 g
Saturated Fat: 1 g
Cholesterol: 66 mg
Sodium: 250 mg
Carbohydrates: 6 g
Fiber: 1 g
Protein: 28 g

To omit sherry, wine or any other alcoholic beverage from a recipe, substitute another liquid such as chicken broth or water.