Chicken dijon with artichokes

Yield: 1 Servings

Measure Ingredient
8 \N Chicken breasts; halves, boned & skinned
6 tablespoons Chicken broth; fat free
4 tablespoons Flour
2 cups Chicken broth; fat free
1 cup Evaporated skim milk
4 tablespoons Dijon mustard
1 can (14 1/2 oz) artichoke hearts; drained and sliced
\N 8 servings

In a large non-stick skillet that has been sprayed with a non-fat cooking spray, saute chicken in 6 tablespoons chicken broth. Remove from pan. Add flour to pan and stir until smooth. You might need to add 2 or 3 more tablespoons liquid Butter Buds if it is too dry. Stir in 2 cups broth and skim milk. Next add mustard. Add artichoke hearts and simmer chicken in sauce for 30 minutes. Serve over rice or noodles.

Source: Butter Busters Cookbook Posted to recipelu-digest Volume 01 Number 523 by "Noreen Welsh" <Noreen@...> on Jan 14, 1998

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