Chicken and Artichokes (5 Ww Points)
Per serving
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.
Ingredients
4 serv.- cup flour, for dredging↗1⁄4 cup
- tablespoon olive oil↗1 tablespoon
- boneless skinless chicken breasts, cut into bite sized cubes about 3/4 to 1 inch in size4 ounce
- shallot, finely chopped↗1
- teaspoons finely chopped garlic1 1⁄2 teaspoon
- tablespoon chopped fresh parsley1 tablespoon
- frozen artichoke hearts (can use bottoms) or 1 cup canned artichoke heart, halved (can use bottoms)1 cup
- thinly sliced sun-dried tomato1⁄4 cup
- fat free chicken broth↗3⁄4 cup
- dry white wine↗1⁄4 cup
- parsley, for garnish↗
for garnish
Step-by-step instructions
- 1
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.
- 2
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.
- 3
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.
- 4
Place the chicken on plates, arrange the artichokes and tomatoes around the chicken, and pour the sauce over all. Garnish with parsley.
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