Tuesday, January 4, 2011


4 medium skinless boneless chicken breast halves (1 1/2 lbs.)
salt and pepper
4 tsp. olive oil
1 (8-10oz) pkg. frozen artichoke hearts
3/4 c. low-sodium chicken broth
1/4 c. loosely packed fresh mint leaves, chopped
1 Tbsp. fresh lemon juice
1/4 c. crumbled feta cheese (optional)

With meat mallet or bottom of skillet, pound chicken to 1/2 inch thick; sprinkle with 1/4 tsp. salt and 1/8 tsp. pepper to season both sides. In 12-inch skillet, heat 2 tsp. oil on medium. Add chicken and cook 12-14 minutes or until browned on both sides and chicken loses its pink color throughout, turning over once. Transfer chicken to shallow serving bowl; cover with foil to keep warm. To same skillet, add remaining oil and heat on medium until hot. Add artichokes and cook 3 minutes or until browned, stirring occasionally. Stir in broth and heat to boiling on medium high; boil 2-3 minutes or until liquid is reduced by half. Remove skillet from heat; stir in mint and lemon juice. To serve, spoon artichoke sauce over chicken; top with feta.

Serves 4 and each serving is 285 calories.

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