| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Casseroles, Chicken |
6 |
Servings |
INGREDIENTS
| 3 |
lb |
Skinless chicken breast halves |
| 1 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1/2 |
ts |
Paprika |
| 1 |
cn |
(14 oz) artichoke hearts; water packed |
| 1/2 |
lb |
Mushrooms; sliced |
| 2 |
tb |
Flour |
| 2/3 |
c |
Nonfat chicken broth |
| 3 |
tb |
Sherry |
| 1/2 |
ts |
Thyme; dried |
INSTRUCTIONS
Preheat the oven to 375 degrees F. Remove the skin from the chicken.
Sprinkle the chicken with salt, pepper and paprika. Brown chicken in a
non-stick skillets. After browning, put the chicken in your casserole dish.
Arrange the artichoke hearts in the casserole between the pieces of
chicken. Add the mushrooms to the same skillet and saute until barely
tender. Sprinkle the flour ( preferably quick-mixing type) over the
mushrooms and stir it in. Add the chicken broth, sherry and thyme. Cook,
stirring until slightly thickened, then pour over the chicken and
artichokes. Cover with a lid or with foil. Bake for40 minutes or until
chicken juices run clear. You can serve this with rolls and mashed
potatoes. Serves 6.
Calories-- 237 Total fat-- 2.5g Cholesterol--105mg Carbohydrate-- 6g
Sodium-- 699 Dietary Fiber--1.3
Recipe by: Mercury News
Posted to EAT-LF Digest by Sally Eisenberg <sparky@netgate.net> on Mar 18,
1998
A Message from our Provider:
“Jesus: Everything else will fade”