Baked Chicken and Artichokes |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Very fast and easy, plus healthy. I usually use frozen chicken tenders instead of breasts. Ingredients:
1 tablespoon olive oil |
1 onion, chopped |
2 cloves garlic, minced |
1 (9 ounce) bag frozen artichoke hearts, quartered |
1 cup sliced mushrooms |
1 red pepper, seeded and sliced into strips |
salt |
fresh ground black pepper |
4 (4 ounce) boneless skinless chicken breasts, about |
1 teaspoon chopped fresh rosemary |
1/4 cup dry white wine |
1 cup low sodium chicken broth |
Directions:
1. Preheat the oven to 350°F.
2. Heat the olive oil in a large skillet over medium heat.
3. Add the onion and cook, stirring occasionally, until it is soft and translucent, about 5 minutes.
4. Add the garlic, artichokes, mushrooms and peppers, season with salt and pepper, cook for 2 more minutes and set aside.
5. Slice the chicken breasts into 1/2-inch wide strips.
6. Season the chicken pieces with rosemary, salt and pepper and place them in a large baking dish in a single layer.
7. Spoon the artichoke mixture evenly over the chicken and add the wine and broth.
8. Bake until the chicken is cooked through, about 18 to 20 minutes.
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