Yield: 6 Servings
|3 pounds||Skinless chicken breast halves|
|1 can||(14 oz) artichoke hearts; water packed|
|½ pounds||Mushrooms; sliced|
|⅔ cup||Nonfat chicken broth|
|½ teaspoon||Thyme; dried|
Preheat the oven to 375 degrees F. Remove the skin from the chicken.
Sprinkle the chicken with salt, pepper and paprika. Brown chicken in a non-stick skillets. After browning, put the chicken in your casserole dish.
Arrange the artichoke hearts in the casserole between the pieces of chicken. Add the mushrooms to the same skillet and saute until barely tender. Sprinkle the flour ( preferably quick-mixing type) over the mushrooms and stir it in. Add the chicken broth, sherry and thyme. Cook, stirring until slightly thickened, then pour over the chicken and artichokes. Cover with a lid or with foil. Bake for40 minutes or until chicken juices run clear. You can serve this with rolls and mashed potatoes. Serves 6.
Calories-- 237 Total fat-- 2.5g Cholesterol--105mg Carbohydrate-- 6g Sodium-- 699 Dietary Fiber--1.3 Recipe by: Mercury News
Posted to EAT-LF Digest by Sally Eisenberg <sparky@...> on Mar 18, 1998