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Ingredients
- 2 tsp. plus 1 Tbsp. olive oil
- 2 oz. prosciutto, cut in thin strips
- 1-1/2 lb. boneless, skinless chicken thighs
- 1 9-oz. pkg. frozen artichoke hearts, thawed and drained
- 1 6-oz. pkg. cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1 Tbsp. snipped fresh tarragon
- 2 Tbsp. all-purpose flour
- 1 14-oz. can reduced sodium chicken broth
- 1 Tbsp. white balsamic vinegar
- Fresh tarragon sprigs (optional)
Details
Servings 4
Preparation
Step 1
1. In large skillet cook prosciutto in the 2 teaspoons hot oil over medium-high heat 2 minutes or until crisp. Remove. Sprinkle chicken with salt and pepper. Cook in same skillet 8 to 10 minutes or until browned, turning once. Transfer to bowl; set aside.
2. Add remaining olive oil and artichokes to skillet. Cook and stir 3 minutes until golden brown. Transfer to bowl with chicken. Add mushrooms to skillet. Cook 3 minutes, stirring up browned bits, until golden. Stir in garlic and tarragon; cook 1 minute.
3. In second bowl whisk together flour, broth, and vinegar. Remove skillet from heat. Add broth mixture. Add chicken and artichokes. Return to heat. Bring to boiling; reduce heat. Simmer, uncovered, until thickened. Top with prosciutto and tarragon. Serves 4 to 6.
Nutrition Facts
Calories 346, Total Fat (g) 14, Saturated Fat (g) 3, Monounsaturated Fat (g) 7, Polyunsaturated Fat (g) 2, Cholesterol (mg) 151, Sodium (mg) 955, Carbohydrate (g) 11, Total Sugar (g) 2, Fiber (g) 4, Protein (g) 42, Vitamin A (DV%) 0, Vitamin C (DV%) 12, Calcium (DV%) 6, Iron (DV%) 15, Percent Daily Values are based on a 2,000 calorie diet
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