| 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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