| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Welsh | 1 | Servings | |
INGREDIENTS
| 8 | Chicken breasts, halves | |
| boned & skinned | ||
| 6 | T | Chicken broth, fat free |
| 4 | T | Flour |
| 2 | c | Chicken broth, fat free |
| 1 | c | Evaporated skim milk |
| 4 | T | Dijon mustard |
| 1 | 14 1/2 oz artichoke | |
| hearts drained and | ||
| sliced | ||
| 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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Nutrition (calculated from recipe ingredients)
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Calories: 1229
Calories From Fat: 175
Total Fat: 19.7g
Cholesterol: 292.4mg
Sodium: 3531.5mg
Potassium: 4392.7mg
Carbohydrates: 121.8g
Fiber: 46.8g
Sugar: 1.7g
Protein: 152.9g