Chicken and Artichokes (5 Ww Points) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Another meal inspired by a recipe from *Eating Well* magazine. Don't you just love it when you can assemble a fancy feeling dish that is actually quite easy in less than 30 minutes. The sauce here is aromatic and flavorful and I like to add a little extra broth so there is a bit more to spoon over brown rice. At just 5 WW points per serving, this is a real dandy. Ingredients:
1/4 cup flour, for dredging |
1 tablespoon olive oil |
4 (4 1/2 ounce) boneless skinless chicken breasts, cut into bite sized cubes about 3/4 to 1 inch in size |
1 shallot, finely chopped |
1 1/2 teaspoons finely chopped garlic |
1 tablespoon chopped fresh parsley |
1 cup frozen artichoke hearts (can use bottoms) or 1 cup canned artichoke heart, halved (can use bottoms) |
1/4 cup thinly sliced sun-dried tomato |
3/4 cup fat free chicken broth |
1/4 cup dry white wine |
parsley, for garnish |
Directions:
1. Place the flour in a shallow bowl. Heat the oil in a nonstick pan. When the oil is hot, dredge the chicken in the flour, tap off the excess, and sauté until golden brown, about 3 to 4 minutes on each side.
2. Pour off the oil and add the garlic to the pan with the chicken, stir to combine. Add the parsley and salt, artichokes, and sun-dried tomatoes. Stir to combine.
3. Add the broth and bring to a boil. Cover, lower the heat, and simmer for 5 to 8 minutes, turning the chicken 2 to 3 times until cooked through.
4. Place the chicken on plates, arrange the artichokes and tomatoes around the chicken, and pour the sauce over all. Garnish with parsley.
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