Categories: Sonoma Lunch_Dinner Phase 2
Ingredients
- 1 14-ounce can chicken broth
- 4 skinless, boneless chicken breast halves (about 1 1/4 pounds total)
- 1 9-ounce package frozen artichoke hearts
- Nonstick olive oil cooking spray
- 2 cups sliced fresh mushrooms
- 1/4 cup chopped onion
- 1 clove garlic, minced
- 4 teaspoons cornstarch
- 3/4 cup evaporated low-fat milk
- 1/8 teaspoon kosher salt
- 1/8 teaspoon white pepper
- 2 tablespoons dry white wine or chicken broth
- 1/3 cup finely shredded or grated reduced-fat Parmesan cheese
Directions
-
In a large skillet bring chicken broth to boiling. Add chicken; reduce heat. Cover and simmer for 12 to 14 minutes or until chicken is no longer pink (170°F). Drain, reserving 3/4 cup broth. Cover chicken and keep warm.
-
Meanwhile, cook artichoke hearts according to package directions; drain. Cover and keep warm.
-
For sauce, wipe out skillet with a paper towel; lightly coat skillet with cooking spray. Heat skillet over medium heat. Add mushrooms, onion, and garlic; cook and stir just until onion is tender. Stir in cornstarch. Add the reserved broth, evaporated milk, salt, and white pepper. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Stir in wine.
-
To serve, place chicken on dinner plates. Arrange artichokes around chicken. Spoon sauce over chicken and sprinkle with Parmesan cheese.