Chicken Thighs W Artichokes - 11g Carbs, 4g Fiber, 2g Sugar
From: www.bhg.com
Start to Finish: 40 min.
2 tsp PLUS 1 Tbsp olive oil
2 oz prosciutto, cut in thin strips
1 1/2 lb boneless, skinless chicken thighs
1 9oz pkg frozen artichoke hearts, thawed and drained
1 6oz pkg cremini mushrooms, sliced
2 cloves garlic, minced
1 Tbsp snipped fresh tarragon
2 Tbsp all-purpose flour
1 14oz can reduced sodium chicken broth
1 Tbsp white balsamic vinegar
Fresh tarragon sprigs (optional)
1. In large skillet cook prosciutto in the 2 teaspoons hot oil over
medium-high heat 2 minutes or until crisp. Remove. Sprinkle chicken
with salt and pepper. Cook in same skillet 8 to 10 minutes or until
browned, turning once. Transfer to bowl; set aside.
2. Add remaining olive oil and artichokes to skillet. Cook and stir
3 minutes until golden brown. Transfer to bowl with chicken. Add
mushrooms to skillet. Cook 3 minutes, stirring up browned bits,
until golden. Stir in garlic and tarragon; cook 1 minute.
3. In second bowl whisk together flour, broth, and vinegar. Remove
skillet from heat. Add broth mixture. Add chicken and artichokes.
Return to heat. Bring to boiling; reduce heat. Simmer, uncovered,
until thickened. Top with prosciutto and tarragon.
Serves: 4 to 6
Nutrition per Serving:
346 Calories, 14g Total Fat, 3g Saturated Fat, 7g Monounsaturated Fat,
2g Polyunsaturated Fat, 151mg Cholesterol, 955mg Sodium,
11g Carbs, 4g Fiber, 2g Total Sugar, 42g Protein,
Vitamin C (DV%) 12, Calcium (DV%) 6, Iron (DV%) 15,
Percent Daily Values are based on a 2,000 calorie diet
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