Sherried Chicken And Artichokes

Oxmoor House
4 servings


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4 (4-ounce) skinned, boned chicken breast halves
1 tablespoon plus 1 1/2 teaspoons salt-free Greek seasoning, divided
Cooking spray
1 (8-ounce) package sliced fresh mushrooms
1 (14-ounce) can quartered artichoke hearts, drained
1 1/3 cups fat-free, reduced-sodium chicken broth, divided
1/3 cup dry sherry
1/8 teaspoon salt
2 1/2 tablespoons all-purpose flour


Prep: 10 Minutes
Cook: 35 Minutes

Place a large nonstick skillet over medium-high heat until hot. Sprinkle chicken on both sides with 1 tablespoon Greek seasoning; coat with cooking spray. Add chicken to skillet; cook 2 minutes on each side or until browned. Transfer chicken to a 2-quart baking dish; set aside.

Coat mushrooms and artichoke hearts with cooking spray; add to skillet. Cook, stirring constantly, 2 minutes or until mushrooms are tender; stir into chicken in baking dish.

Combine 1 cup chicken broth, sherry, salt, and remaining 1 1/2 teaspoons Greek seasoning in skillet; bring to a boil. Combine remaining 1/3 cup broth and flour, stirring with a whisk until smooth. Stir flour mixture into sherry mixture. Cook 1 minute or until thickened; pour over chicken mixture.

Cover and bake at 375° for 35 minutes.

Created date

January 2010

Nutritional Information

Calories 205
Fat 1.6 g
Satfat 0.4 g
Protein 30.8 g
Carbohydrate 13.0 g
Fiber 2.8 g
Cholesterol 66 mg
Iron 1.5 mg
Sodium 773 mg
Calcium 16 mg