Recipe by Cooking Light November 1995


Recipe Summary test

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


Ingredient Checklist


Instructions Checklist
  • Sprinkle 1/4 teaspoon salt and 1/8 teaspoon pepper over chicken. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes on each side or until done. Remove chicken from skillet, and set aside. Add lemon juice and wine to skillet, and stir to deglaze pan. Remove from heat; stir in remaining salt, remaining pepper, lemon rind, and garlic.

  • Cut chicken into 1-inch pieces. Combine chicken, tomatoes, artichokes, parsley, and green onions in a large bowl; toss well. Add lemon juice mixture; toss well. Serve on lettuce-lined plates.

Nutrition Facts

236 calories; calories from fat 27%; fat 6.9g; saturated fat 1.1g; mono fat 4.1g; poly fat 0.9g; protein 29.3g; carbohydrates 13.2g; fiber 2g; cholesterol 66mg; iron 2.7mg; sodium 570mg; calcium 66mg.