| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Welsh | 1 | Servings | |
INGREDIENTS
| 8 | Chicken breasts; halves, boned & skinned | |
| 6 | tb | Chicken broth; fat free |
| 4 | tb | Flour |
| 2 | c | Chicken broth; fat free |
| 1 | c | Evaporated skim milk |
| 4 | tb | Dijon mustard |
| 1 | cn | (14 1/2 oz) artichoke hearts; drained and sliced |
| 8 | servings |
INSTRUCTIONS
In a large non-stick skillet that has been sprayed with a non-fat cooking spray, saute chicken in 6 tablespoons chicken broth. Remove from pan. Add flour to pan and stir until smooth. You might need to add 2 or 3 more tablespoons liquid Butter Buds if it is too dry. Stir in 2 cups broth and skim milk. Next add mustard. Add artichoke hearts and simmer chicken in sauce for 30 minutes. Serve over rice or noodles. Source: Butter Busters Cookbook Posted to recipelu-digest Volume 01 Number 523 by "Noreen Welsh" <Noreen@iname.com> on Jan 14, 1998
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