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Sauted Chicken with Artichoke Hearts

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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