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Chicken with Artichokes and Shrimp

Besides adding color to the dish, the shrimp complement the flavor of the chicken. The recipe has recently become one of our family favorites.

2 ServingsPrep/Total Time: 30 min.

Ingredients

1/4 cup all-purpose flour
1/4 teaspoon salt, optional
1/4 teaspoon pepper
2 boneless skinless chicken breast halves (4 ounces each)
2 teaspoons canola oil
8 uncooked medium shrimp, peeled and deveined
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1 plum tomato, chopped
2 garlic cloves, minced
1/3 cup reduced-sodium chicken broth
1 tablespoon minced fresh basil
1 tablespoon minced fresh parsley
1 tablespoon butter
3 tablespoons shredded Parmesan cheese

Directions

In a large resealable plastic bag, combine the flour, salt if desired
and pepper; add chicken and shake to coat.
In a large skillet, cook the chicken in oil over medium heat for 5-6
minutes on each side or until a thermometer reads 170°. Remove
and keep warm.
Add the shrimp, artichokes, tomato and garlic to the skillet; cook

2 of 2

Chicken with Artichokes and Shrimp (continued)

Directions (continued)

for 4 minutes. Add the broth, basil, parsley and butter; heat
through. Pour over chicken and sprinkle with cheese. Yield: 2
servings.

Nutrition Facts: 1 serving (calculated without salt) equals 433 calories, 16 g fat (6 g saturated fat), 146 mg cholesterol, 878 mg sodium, 28 g carbohydrate, 1 g fiber, 42 g protein.

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.