 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
|
Artichokes and a splash of white wine lend distinctive flavors to this chicken and turn a quick-and-easy dish into something special, summery and delicious. Healthy Cooking Test Kitchen Ingredients:
1/2 teaspoon salt |
1/8 teaspoon pepper |
4 boneless skinless chicken breast halves (4 ounces each) |
3 teaspoons canola oil, divided |
1 medium onion, thinly sliced |
3 garlic cloves, minced |
1/2 cup white wine or reduced-sodium chicken broth |
1/2 cup reduced-sodium chicken broth |
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and coarsely chopped |
Directions:
1. Combine salt and pepper; sprinkle over chicken. In a large nonstick skillet coated with cooking spray, cook chicken in 2 teaspoons oil for 4-5 minutes on each side or until lightly browned. Remove and keep warm.
2. In the same skillet, cook onion and garlic in remaining oil for 3-4 minutes or until onions are tender. Stir in wine and chicken broth, stirring to loosen any browned bits from pan. Bring to a boil. Add chicken. Reduce heat; simmer, uncovered, for 10-15 minutes or until chicken juices run clear. Remove chicken; keep warm.
3. Add artichokes to pan. Return to a boil. Reduce heat; simmer, uncovered, for 8-12 minutes or until liquid is reduced by half. Serve with chicken. Yield: 4 servings.
|
|