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Sautéd Chicken With Artichoke Hearts

Serves: 6
Total Calories: 135

Ingredients

3 whole boneless, skinless chicken breasts, halved
1/2 cup low-sodium chicken broth
1/4 cup dry white wine
2 (8-ounce) cans artichoke hearts, packed in water, drained and quartered
1 medium onion, diced
1 medium green bell pepper, chopped
1 teaspoon minced fresh tarragon (or 1/2 tsp dried)
1/4 teaspoon white pepper
2 teaspoons cornstarch
1 tablespoon cold water
2 medium tomatoes, cut into wedges

Directions:

1. Coat a large skillet with nonstick cooking spray place over medium heat until hot. Add the chicken and sauté until lightly browned, about 3 to 4 minutes per side.

2. Add the chicken broth, wine, artichokes, onion, green pepper, tarragon, and white pepper stir well. Bring to a boil, cover, reduce heat, and let simmer for 10-15 minutes or until chicken and vegetables are tender.

3. Combine the cornstarch and water add to chicken mixture along with the tomato wedges, stirring until mixture has thickened. Remove from the heat and serve.

EXCHANGES
1 Vegetable
3 Lean Meat

NUTRITINO FACTS
Calories 186
Calories from Fat 8
Total Fat 4 grams
Saturated Fat 1 gram
Cholesterol 73 milligrams
Sodium 250 milligrams
Total Carbohydrate 9 grams
Dietary Fiber 2 grams
Sugars 3 grams
Protein 29 grams

Nutritional Facts:

Serves: 6
Total Calories: 135
Calories from Fat: 10

This Sautéd Chicken With Artichoke Hearts recipe is from the The Complete Quick & Hearty Diabetic Cookbook Cookbook. Download this Cookbook today.


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