Chicken with Artichokes Recipe

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Chicken with Artichokes Recipe
Chicken with Artichokes Recipe photo by Taste of Home
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Chicken with Artichokes Recipe

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4.5 3 3
Publisher Photo
Artichokes and a splash of white wine lend distinctive flavors to this chicken and turn a quick-and-easy dish into something special, summery and delicious. Healthy Cooking Test Kitchen
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Cook: 35 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Cook: 35 min.

Ingredients

  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 3 teaspoons canola oil, divided
  • 1 medium onion, thinly sliced
  • 3 garlic cloves, minced
  • 1/2 cup white wine or reduced-sodium chicken broth
  • 1/2 cup reduced-sodium chicken broth
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and coarsely chopped

Directions

Combine salt and pepper; sprinkle over chicken. In a large nonstick skillet coated with cooking spray, cook chicken in 2 teaspoons oil for 4-5 minutes on each side or until lightly browned. Remove and keep warm.
In the same skillet, cook onion and garlic in remaining oil for 3-4 minutes or until onions are tender. Stir in wine and chicken broth, stirring to loosen any browned bits from pan. Bring to a boil. Add chicken. Reduce heat; simmer, uncovered, for 10-15 minutes or until chicken juices run clear. Remove chicken; keep warm.
Add artichokes to pan. Return to a boil. Reduce heat; simmer, uncovered, for 8-12 minutes or until liquid is reduced by half. Serve with chicken. Yield: 4 servings.
Originally published as Chicken with Artichokes in Healthy Cooking June/July 2009, p55

Nutritional Facts

1 each: 230 calories, 6g fat (1g saturated fat), 63mg cholesterol, 678mg sodium, 11g carbohydrate (2g sugars, 1g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 fat.

  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 3 teaspoons canola oil, divided
  • 1 medium onion, thinly sliced
  • 3 garlic cloves, minced
  • 1/2 cup white wine or reduced-sodium chicken broth
  • 1/2 cup reduced-sodium chicken broth
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and coarsely chopped
  1. Combine salt and pepper; sprinkle over chicken. In a large nonstick skillet coated with cooking spray, cook chicken in 2 teaspoons oil for 4-5 minutes on each side or until lightly browned. Remove and keep warm.
  2. In the same skillet, cook onion and garlic in remaining oil for 3-4 minutes or until onions are tender. Stir in wine and chicken broth, stirring to loosen any browned bits from pan. Bring to a boil. Add chicken. Reduce heat; simmer, uncovered, for 10-15 minutes or until chicken juices run clear. Remove chicken; keep warm.
  3. Add artichokes to pan. Return to a boil. Reduce heat; simmer, uncovered, for 8-12 minutes or until liquid is reduced by half. Serve with chicken. Yield: 4 servings.
Originally published as Chicken with Artichokes in Healthy Cooking June/July 2009, p55

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Reviews forChicken with Artichokes

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Mike6453 User ID: 1901284 81900
Reviewed May. 23, 2010

"This was great! Absolutely loved it!"

MY REVIEW
mjlouk User ID: 1712085 68715
Reviewed May. 27, 2009

"I thought it was a little bland. Also, maybe serve over rice? I think it needs something else added to jazz it up."

MY REVIEW
maude1950 User ID: 4135305 158643
Reviewed May. 13, 2009

"Very simple recipe, I will definately be making it again, embellishing some, maybe adding mushrooms and/or olives. My family didn't care for the wine flavor though so next time I will just use the chicken broth. But all in all a wonderfully quick and easy meal. I cut the breasts in half thickness wise and it made it go further and cook quicker."

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