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Artichoke Chicken Saute

 Artichoke Chicken Saute
"This is a fast but elegant entree that is perfect for company," writes Nancy Dreher of Birmingham, Alabama. "I've also made it with shrimp in place of chicken and asparagus or broccoli instead of artichokes," she adds.
4 ServingsPrep/Total Time: 25 min.

Ingredients

  • 1 small onion, thinly sliced
  • 1 medium sweet red pepper, julienned
  • 2 tablespoons butter
  • 2 cups cubed cooked chicken
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
  • 1/2 cup sliced fresh mushrooms
  • 1/2 cup white wine or chicken broth
  • 1-1/2 teaspoons Italian seasoning
  • 1 teaspoon chicken bouillon granules
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons cornstarch
  • 1 cup heavy whipping cream, divided
  • Hot cooked rice or noodles

Directions

  • In a large skillet, saute onion and red pepper in butter for 2-3
  • minutes. Add the chicken, artichokes, mushrooms, wine or broth,
  • Italian seasoning, bouillon, salt and pepper. Cook and stir for 3
  • minutes.
  • Combine cornstarch and 1/4 cup cream until smooth; stir into skillet.
  • Add remaining cream. Bring to a boil; cook and stir for 2 minutes or
  • until thickened. Serve over rice or noodles. Yield: 4 servings.

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Artichoke Chicken Saute (continued)

Nutritional Facts: 1 serving equals 481 calories, 33 g fat (19 g saturated fat), 159 mg cholesterol, 897 mg sodium, 16 g carbohydrate, 1 g fiber, 25 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.