Chicken With Artichokes Recipe
Ingredients
| 1/4 cup fat-free chicken broth | ||
| 6 (4 oz.) skinned, boned chicken breast halves | ||
| Garlic powder | 1/2 Teaspoon | |
| Non-fat cooking spray | ||
| Mushrooms | 1 1/2 Cup (16 tbs), drained, rinsed | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Whole tomatoes | 1 Can (10oz), undrained | |
| Long grain rice | 1 box | |
| Water | 2 Cup (16 tbs) | |
| Dry white wine | 1/2 Cup (16 tbs) | |
| 1 tsp. chicken-flavored bouillon granules | ||
| Artichoke hearts | 1 Can (10oz), drained | |
| Minced parsley | 2 Tablespoon | |
| 2 Tbs. liquid Butter Buds | ||
Directions
Sprinkle chicken with garlic powder.
Place in large Dutch oven that has been coated with non-fat vegetable cooking spray.
Cook over medium heat until browned in chicken broth.
Remove chicken.
Coat Dutch oven with cooking spray, and place over medium heat until hot.
Add mushrooms and onion; saute until tender.
Add chicken, tomatoes, wine, and bouillon granules.
In another pot cook rice as directed with two cups of water and substitute the margarine with two Tbs.
liquid Butter Buds.
Cook five minutes.
Add chicken and rice to the other ingredients in Dutch oven.
Stir in artichoke hearts and parsley.
Cover and simmer 10-15 minutes.
Place in large Dutch oven that has been coated with non-fat vegetable cooking spray.
Cook over medium heat until browned in chicken broth.
Remove chicken.
Coat Dutch oven with cooking spray, and place over medium heat until hot.
Add mushrooms and onion; saute until tender.
Add chicken, tomatoes, wine, and bouillon granules.
In another pot cook rice as directed with two cups of water and substitute the margarine with two Tbs.
liquid Butter Buds.
Cook five minutes.
Add chicken and rice to the other ingredients in Dutch oven.
Stir in artichoke hearts and parsley.
Cover and simmer 10-15 minutes.
Chef
