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Artichoke Chicken

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Recipe

 

Yield

servings

Prep

15 min

Cook

75 min

Ready

90 min
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
8 each chicken breast halves, boneless, skinless
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2 tablespoons butter
or margarine
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12 ounces artichoke hearts
marinated, drained
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4 ½ ounces mushrooms
drained
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½ cup onions
chopped
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cup all-purpose flour
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1 ½ teaspoons rosemary leaves
dried
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1 teaspoon salt
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¼ teaspoon black pepper
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2 cups chicken broth
or 1 cup broth plus 1 cup dry white wine
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1 x noodles
cooked
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1 x parsley leaves
fresh, chopped
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Ingredients

Amount Measure Ingredient Features
8 each chicken breast halves, boneless, skinless
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3E+1 ml butter
or margarine
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346.8 ml/g artichoke hearts
marinated, drained
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130.1 ml/g mushrooms
drained
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118 ml onions
chopped
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79 ml all-purpose flour
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7.5 ml rosemary leaves
dried
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5 ml salt
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1.3 ml black pepper
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473 ml chicken broth
or 1 cup broth plus 1 cup dry white wine
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1 x noodles
cooked
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1 x parsley leaves
fresh, chopped
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Directions

In a skillet, brown chicken in butter.

Remove chicken to an ungreased 13 x 9 x 2-inch baking dish ; do not drain pan juices.

Cut the artichokes into quarters .

Arrange artichokes and mushrooms on top of chicken; set aside.

Sauté onion in pan juices; blend in flour, rosemary, salt and pepper.

Add chicken broth; cook until thickened and bubbly.

Remove from the heat and spoon over chicken.

Cover and bake at 350℉ (180℃) F for 50 to 60 minutes or until chicken is tender.

Place noodles on a serving platter; top with chicken and sauce.

Sprinkle with parsley.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 366g (12.9 oz)
Amount per Serving
Calories 49426% from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 176mg 59%
Sodium 961mg 40%
Total Carbohydrate 9g 9%
Dietary Fiber 3g 12%
Sugars g
Protein 122g
Vitamin A 6% Vitamin C 8%
Calcium 6% Iron 21%
* based on a 2,000 calorie diet How is this calculated?
 

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