Chicken with Basil Artichoke Sauce - 15g Carbs, Trace Fiber
From: Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p154
Lemon-flavored chicken and a basil-artichoke sauce make this an elegant
entree for Easter. It's delicious served over hot cooked pasta or rice.
—Andrea Metzler, Moscow, Idaho
This recipe is: Diabetic Friendly
Prep: 20 min
Bake: 20 min
Servings: 4
4 boneless skinless chicken breast halves (4 oz each)
1/4 tsp salt
1/4 tsp pepper
1 Tbsp canola oil
2 Tbsp lemon juice
--> SAUCE
3 1/2 tsp cornstarch
1 1/2 cups milk
1 (14 oz can) water-packed artichoke hearts, rinsed, drained and quartered
3 Tbsp grated Parmesan cheese
2 Tbsp minced fresh basil
2 Tbsp white wine OR chicken broth
2 tsp lemon juice
1/4 tsp salt
1/4 tsp pepper
Rub chicken with salt and pepper. In a large skillet, brown chicken in
oil on both sides. Transfer to a greased 13-in. x 9-in. baking dish.
Drizzle with lemon juice. Bake, uncovered, at 375 degrees F for
20–25 minutes or until chicken juices run clear.
Meanwhile, in a small heavy saucepan, whisk cornstarch and milk until
smooth. Bring to a boil; cook and stir for 2 minutes or until thickened.
Stir in the remaining ingredients; heat through. Serve sauce with chicken.
Servings: 4
Serving Size: 1 chicken breast half with 1/2 cup sauce
Nutrition per Serving:
282 Calories, 10g Fat, 3g Saturated Fat, 75mg Cholesterol, 692mg Sodium,
15g Carbs, Trace Fiber, 30g Protein
Diabetic Exchanges: 3 lean meat, 1 1/2 fat, 1 starch
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