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Serves: 6
Print this Recipe
Serving size: 3-4 oz chicken with topping
Fresh tarragon is best with this chicken and artichoke flavor combination!
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 peppers, 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
1. Coat a large skillet with nonstick cooking spray; place over medium heat until hot. Add the chicken and saute 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
Vegetable 1
Lean Meat 3
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
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