Low Fat Chicken And Artichokes Recipe

Ingredients

4 boneless skinless chicken breast

halves (about 1 pound)

1 can chicken broth (14-1/2 ounces)

2 cups sliced fresh mushrooms

-- (about 6 ounces)

1/4 cup chopped onion (about 1 small)

1 teaspoon chopped fresh or

1/4 teaspoon dried oregano

1/8 teaspoon pepper

1 cup frozen green peas

1 package frozen artichoke (9 ounces)

1 heart *

2 tablespoons cornstarch

2 tablespoons grated Parmesan cheese

2 cups hot cooked rice

*Substitute

1 can artichoke (14 ounces)

1 heart , drained.

Method

Trim fat from chicken breast halves.

Spray 10-inch nonstick skillet with nonstick cooking spray.

Heat over medium heat.

Cook chicken in skillet until brown on both sides.

Reserve 1/2 cup broth.

Stir remaining broth, the mushrooms, onion, oregano and pepper into skillet.

Heat to boiling; reduce heat.

Cover and simmer 8 minutes, stirring occasionally.

Stir in frozen peas and artichoke hearts.

Heat to boiling.

Cover and simmer 8 to 10 minutes, separating artichoke hearts after 5 minutes, until chicken is done and vegetables are tender.

Remove chicken; keep warm.

Mix reserved broth, the cornstarch and cheese.

Stir into artichoke mixture.

Heat to boiling, stirring constantly.

Boil and stir 1 minute.

Serve over chicken and rice.

4 SERVINGS (WITH ABOUT 1 CUP SAUCE EACH).

MICROWAVE DIRECTIONS: Increase cornstarch to 3 tablespoons.

Reserve 1/2 cup broth.

Place chicken, remaining broth, the mushrooms, onion, oregano and pepper in 3-quart microwavable casserole.

Cover and microwave on high 8 minutes.

Stir in frozen peas and artichoke hearts.

Cover and microwave 8 to 10 minutes, separating artichoke hearts and rotating casserole 1/2 turn after 4 minutes, until chicken is done and vegetables are tender.

Remove chicken; keep warm.

Mix reserved broth, the cornstarch and cheese.

Stir into artichoke mixture.

Microwave uncovered 3 to 5 minutes, stirring every minute, until mixture thickens and boils.

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