0 Picture
Ingredients
- 1 (14 oz) can chicken broth
- 4 skinless, boneless chicken breast halves (about 1 lb total)
- 1 (9 oz) package frozen artichoke hearts
- 2 cups sliced fresh mushrooms
- 1/4 cup chopped onion
- 1 clove garlic, minced
- 4 tsp cornstarch
- 3/4 cup evaporated fat free milk
- 1/8 tsp salt
- 1/8 tsp ground white pepper
- 2 T dry white wine or chicken broth
- 1/3 cup finely shredded or grated Parmesan cheese
Details
Servings 4
Preparation
Step 1
Pour the can of broth into a large skillet; bring to a boil. Add chicken. Reduce heat. Cover and cook about 15 minutes or until chicken is just done. Drain, reserving ¾ cup broth. Cover chicken and keep warm.
Meanwhile, cook artichoke hearts according to package directions. Drain and keep warm.
For the sauce, wipe out the skillet with a paper towel; lightly coat skillet with cooking spray. Preheat skillet over medium heat. Add mushrooms, onion and garlic; cook just until onion is tender. Stir in cornstarch. Add evaporated milk, reserved broth, salt, and white pepper, cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Stir in the 2 T wine or broth.
Place a chicken breast half on each of 4 dinner plates. Arrange artichokes around chicken. Spoon sauce over chicken and sprinkle with cheese.
Review this recipe