Chicken And Artichokes
4 boneless skinless chicken breast
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.
Contributor: Betty Crocker's Low-Fat
Yield: 4 servings
Preparation Time: 0:00
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