Sherried Chicken And Artichokes |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
4 (4-ounce) skinned, boned chicken breast halves |
1 tablespoon plus 1 1/2 teaspoons salt-free greek seasoning, divided |
cooking spray |
1 (8-ounce) package sliced fresh mushrooms |
1 (14-ounce) can quartered artichoke hearts, drained |
1 1/3 cups fat-free, reduced-sodium chicken broth, divided |
1/3 cup dry sherry |
1/8 teaspoon salt |
2 1/2 tablespoons all-purpose flour |
Directions:
1. Place a large nonstick skillet over medium-high heat until hot. Sprinkle chicken on both sides with 1 tablespoon Greek seasoning; coat with cooking spray. Add chicken to skillet; cook 2 minutes on each side or until browned. Transfer chicken to a 2-quart baking dish; set aside.
2. Coat mushrooms and artichoke hearts with cooking spray; add to skillet. Cook, stirring constantly, 2 minutes or until mushrooms are tender; stir into chicken in baking dish.
3. Combine 1 cup chicken broth, sherry, salt, and remaining 1 1/2 teaspoons Greek seasoning in skillet; bring to a boil. Combine remaining 1/3 cup broth and flour, stirring with a whisk until smooth. Stir flour mixture into sherry mixture. Cook 1 minute or until thickened; pour over chicken mixture.
4. Cover and bake at 375° for 35 minutes.
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