Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light March 2001


Recipe Summary test

4 servings (serving size: 1 1/2 cups)


Ingredient Checklist


Instructions Checklist
  • Sprinkle chicken with pepper. Heat oil in a Dutch oven over medium-high heat. Add the chicken, onion, and garlic; sauté for 6 minutes or until chicken is lightly browned. Stir in broth and next 5 ingredients (broth through bay leaf); bring to a boil. Reduce heat, and simmer 20 minutes or until thick, stirring occasionally. Stir in artichoke hearts. Cook 5 minutes or until thoroughly heated. Discard bay leaf.


Nutrition Facts

252 calories; calories from fat 19%; fat 5.3g; saturated fat 0.9g; mono fat 2.9g; poly fat 0.8g; protein 31.3g; carbohydrates 21g; fiber 1.9g; cholesterol 66mg; iron 2.6mg; sodium 960mg; calcium 110mg.