Artichoke Chicken

By trf0ster

Ingredients

• 8 boneless skinless chicken breast halves (4 ounces each)
• 2 tablespoons butter
• 2 jars (6 ounces each) marinated quartered artichoke hearts, drained
• 1 jar (4-1/2 ounces) whole mushrooms, drained
• 1/2 cup chopped onion
• 1/3 cup all-purpose flour
• 1-1/2 teaspoons dried rosemary, crushed
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups chicken broth or 1 cup broth and 1 cup dry white wine
• Hot cooked noodles
• Minced fresh parsley

Details

Adapted from tasteofhome.com

Preparation

Step 1

In a large skillet, brown chicken in butter. Remove chicken to an ungreased 13x9-in. baking dish. Arrange artichokes and mushrooms on top of chicken; set aside.
Saute onion in pan juices until crisp-tender. Combine the flour, rosemary, salt and pepper. Stir into pan until blended. Add chicken broth. Bring to a boil; cook and stir until thickened and bubbly, about 2 minutes. Remove from the heat and spoon over chicken.
Bake uncovered at 350° until a thermometer inserted in the chicken reads 170°, about 40 minutes. Serve with pasta and sprinkle with parsley.
Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in the chicken to read 170°.
Nutrition Facts
1 serving: 232 calories, 9g fat (3g saturated fat), 81mg cholesterol, 752mg sodium, 7g carbohydrate (1g sugars, 1g fiber), 28g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 fat, 1/2 starch.