Prep 10 mins
Cook 15 mins
Another meal inspired by a recipe from *Eating Well* magazine. Don't you just love it when you can assemble a fancy feeling dish that is actually quite easy in less than 30 minutes. The sauce here is aromatic and flavorful and I like to add a little extra broth so there is a bit more to spoon over brown rice. At just 5 WW points per serving, this is a real dandy.
- 1⁄4 cup flour, for dredging
- 1 tablespoon olive oil
- 4 (4 1/2 ounce) boneless skinless chicken breasts, cut into bite sized cubes about 3/4 to 1 inch in size
- 1 shallot, finely chopped
- 1 1⁄2 teaspoons finely chopped garlic
- 1 tablespoon chopped fresh parsley
- 1 cup frozen artichoke hearts (can use bottoms) or 1 cup canned artichoke heart, halved (can use bottoms)
- 1⁄4 cup thinly sliced sun-dried tomato
- 3⁄4 cup fat free chicken broth
- 1⁄4 cup dry white wine
- parsley, for garnish
- Place the flour in a shallow bowl. Heat the oil in a nonstick pan. When the oil is hot, dredge the chicken in the flour, tap off the excess, and sauté until golden brown, about 3 to 4 minutes on each side.
- Pour off the oil and add the garlic to the pan with the chicken, stir to combine. Add the parsley and salt, artichokes, and sun-dried tomatoes. Stir to combine.
- Add the broth and bring to a boil. Cover, lower the heat, and simmer for 5 to 8 minutes, turning the chicken 2 to 3 times until cooked through.
- Place the chicken on plates, arrange the artichokes and tomatoes around the chicken, and pour the sauce over all. Garnish with parsley.
I'm very sorry but I found this to be too bland, we ended up throwing it out.
Just LOVED this! Super simple and super tasty. I increased the garlic and chicken and broth. I used canned artichokes. The chicken came out lovely. Super soft and super tasty. Served this over white rice and LOVED it!
Haven't had a chicken and artichoke meal since I turned vegetarian 15+ years ago, but it's a great combination, so I decided to make this with 16 ounces of vegetarian chicken strips. I loved how this turned out, especially with sun-dried tomatoes, and took Toni's suggestion to serve it with rice. (White, not brown, to save some cooking time.) There was just enough broth for the rice. Next time, I'll try adding more broth. My BF really loved this too, and we ate 2/3 of the recipe for dinner, and I ate up the leftovers for breakfast the next day :D Thanks Toni!