Baked Chicken with Artichokes - Recipe.com

By Valarie

This Recipe is appropriate for Phases 2, 3, & 4 of the Atkins Diet. Join Atkins today to sign up for your Free Quick-Start Kit including 3 Atkins Bars and gain access to Free Tools and Community, as well as over 1,500 other Free Atkins-friendly Recipes.

Ingredients

• 1/4 cup Atkins Cuisine All Purpose Baking Mix
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 1/4 pounds boned, skinless chicken thighs
• 3 tablespoons virgin olive oil
• 1/2 cup chopped onion
• 1/2 pound button mushrooms, cleaned, trimmed, and sliced
• 1 1/2 tablespoons minced garlic
• 1/2 cup dry white wine
• 9 ounces frozen artichoke hearts, thawed and drained
• 1 teaspoon chopped rosemary
• 1/4 teaspoon crushed red pepper flakes
• 1 1/2 teaspoons chopped oregano or 3/4 teaspoon dried oregano

Preparation

Step 1

1. Preheat oven to 350 degrees F. Place baking mix, salt, and pepper in a shallow plate and mix well. Dredge chicken in the mixture, turning to coat evenly and then tapping to remove any excess.

2. In large skillet, heat oil over medium-high heat. Cook chicken until lightly browned, turning once, about 4 minutes. Transfer to baking dish.

3. Add onion to skillet and saute until softened, about 2 minutes. Add mushrooms and saute until lightly golden, about 3 more minutes. Add garlic and saute until aroma is released, about 30 seconds. Stir in wine, artichokes, rosemary, and red pepper flakes and bring to a simmer.

4. Pour artichoke mixture over chicken in the baking dish, cover and bake 40 minutes, until chicken is tender and cooked through. Season with additional salt and pepper, if desired, and stir in oregano before serving.

Note:
1. Dredging chicken in flour before sauteing seals in the juices and give it a nice color. Get the same effect without the empty carbs by using Atkins Cuisine All Purpose Baking Mix.