Thursday, June 18, 2009

Cheesy Chicken and Artichokes

1 (14.5 oz) can low sodiun chicken broth
4 (6oz) boneless skinless chicken breast halves
1 (9oz) package frozen artichoke hearts
non-aerosol cooking spray
2 cups sliced fresh mushrooms
1/4 cup chopped onion ( i use dehydrated)
1 clove garlic ( i use dehydrated)
4 teaspoons cornstarch
3/4 cup evaporated milk
1/8 teaspoon black pepper
2 Tablespoons dry white wine (white grape juice with a splach of cidar vinegar)
1/3 cup grated parmesan cheese

In a large skillet with a tight-fitting lid, bring chicken broth to a boil. Add chicken, reduce heat, cover and simmer for 12-14 minutes or until chicken is cooked through; drain, reserving 3/4 cup of broth. Cover chicken and keep warm.. Meanwhile, cook artichoke hearts according to package directions; drain. Cover and keep warm. For sauce, spray skillet(use the skillet the chicken was cooked in) with cooking spray. Add mushrooms, onion and garlic; cook and stir over medium heat until onion is tender. Stir in cornstarch. Add reserved broth, evaporated milk and pepper. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Stir in wine (juice/vinegar). To serve, place chicken on dinner plates. Arrange artichokes around chicken; spoon sauce over chicken and sprinkle with Parmesan cheese.

Serving suggestions: add steamed red skinned potatoes, squash, and steamed asparagus


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