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Chicken with Lemon Artichoke Sauce
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Tender chicken breast simmered in a sauce of fresh lemon, artichokes and tarragon.
Servings |
4 |
Servings |
4 |
Ingredients
- 2 Tbsp flour all-purpose
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
- 4 each boneless chicken breast about 4 ounces each
- 1-1/2 Tbsp olive or canola oil
- 1 cup fresh white or cremini mushrooms sliced
- 1 medium red pepper cored and sliced
- 1 clove fresh garlic peeled and finely chopped
- 1 cup low sodium chicken broth
- 2 Tbsp white wine optional
- 1 Tbsp lemon juice
- 1/2 cup artichoke hearts canned, drained and quartered (not marinated artichokes)
- 2 tsp lemon zest
- 2 tsp fresh tarragon leaves, minced
Servings:
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Units:
Ingredients
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Instructions
- Combine flour, salt and pepper. Mix well.
- Dredge chicken in seasoned flour. Shake off excess.
- In saute pan over medium-high heat, heat oil. Add chicken. Saute until golden brown, 3 to 4 minutes on each side. Remove chicken from pan and reserve.
- To same pan, add mushrooms and red pepper. Sauté 3-4 minutes.
- Add garlic. Saute 30 seconds. Stir in wine and a little broth; stir well to deglaze pan.
- Add rest of broth and lemon juice. Bring to a boil. Reduce heat.
- Return chicken to pan. Add artichokes and lemon zest. Simmer until internal temperature of chicken reaches 165 F, 10 to 15 minutes. Remove from heat. Stir in tarragon.
Nutrition Facts
Calories | 210kcal |
Total FatSaturated Fat | 8g1.5g |
Cholesterol | 60mg |
Sodium | 450mg |
Total CarbDietary Fiber | 11g2g |
Protein | 23g |
Nutrition Facts
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Note: Since everyone’s health history and nutritional needs are so different, please make sure that you talk with your doctor and a registered dietitian to get advice about the diet and exercise plan that‘s right for you.