Rating: 4 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 0
Recipe by Oxmoor House January 2001

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Recipe Summary

prep:
10 mins
cook:
35 mins
total:
45 mins
Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

205 calories; fat 1.6g; saturated fat 0.4g; protein 30.8g; carbohydrates 13g; fiber 2.8g; cholesterol 66mg; iron 1.5mg; sodium 773mg; calcium 16mg.
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