Chicken with Mushrooms and Artichokes Recipe
This low-calorie and low-fat skillet entrée keeps the cleanup simple, and the kitchen cool. Very tasty!
Ingredients
- 6 boneless/skinless chicken breast halves, pounded to 1/4-inch thickness
- Salt & Pepper to taste
- 3 tablespoons butter
- 8 garlic cloves, minced
- 1 tablespoon olive oil
- 1/4 pound mushrooms, sliced
- 1 14-ounce can artichoke hearts, drained
- 2 tablespoons dry white wine
- 1 tablespoon fresh lemon juice
- Pasta of choice, cooked, drained and seasoned to your preference
Directions
- Season chicken with salt and pepper.
- In large skillet melt butter over medium heat; add half the garlic and sauté 30 seconds.
- Add chicken and cook until lightly browned, about 3 minutes each side. Remove to a warm serving platter.
- Add olive oil and remaining garlic to skillet and cook 30 seconds.
- Add mushrooms and cook until tender, about 3 minutes. Add artichokes and cook 1 minute.
- Add wine and lemon juice; heat through thoroughly. Pour mushroom/artichoke mixture over chicken. Serve with pasta.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 54g | |
| Recipe makes 6 servings | |
| Calories 97 | |
| Calories from Fat 72 | 74% |
| Total Fat 8.21g | 10% |
| Saturated Fat 4.0g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 53mg | 2% |
| Potassium 124mg | 4% |
| Total Carbs 3.07g | 1% |
| Dietary Fiber 1.0g | 3% |
| Sugars 0.52g | 0% |
| Protein 2.87g | 5% |
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Comments
August 12, 2013I used turkey breast tenderloin in place of the chicken, and served the entrée with mini-farfalle pasta tossed with a drizzle of olive oil and fresh basil chiffonade.
