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Chicken And Artichokes

Categories:
main dishes, chicken

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.

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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Contributor: Betty Crocker's Low-Fat

Yield: 4 servings

Preparation Time: 0:00




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