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Skillet: Chicken & Artichokes

Source of Recipe

Betty Crocker's Low-Fat


List of Ingredients

4 boneless skinless chicken breast halves (about 1 pound)
1 can chicken broth -- (14-1/2 ounces)
2 cups sliced fresh mushrooms- (about 6 ounces)
1/4 cup chopped onion (about 1 small)
1 teaspoon chopped fresh or
1/4 teaspoon dried oregano
1/8 teaspoon pepper
1 cup frozen green peas
1 package frozen artichoke hearts-- (9 ounces)
2 tablespoons cornstarch
2 tablespoons grated Parmesan cheese
2 cups hot cooked rice

*Substitute
1 can artichoke hearts -- (14 ounces) drained.


Recipe

Trim fat from chicken breast halves. Spray 10-inch nonstick skillet with nonstick cooking spray. Heat over medium heat. Cook chicken in skillet until brown on both sides. Reserve 1/2 cup broth. Stir remaining broth, the mushrooms, onion, oregano and pepper into skillet. Heat to boiling; reduce heat. Cover and simmer 8 minutes, stirring occasionally.Stir in frozen peas and artichoke hearts. Heat to boiling. Cover and simmer 8 to 10 minutes, separating artichoke hearts after 5 minutes, until chicken is done and vegetables are tender. Remove chicken; keep warm. Mix reserved broth, the cornstarch and cheese. Stir into artichoke mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve over chicken and rice. Serves 4.

MICROWAVE DIRECTIONS: Increase cornstarch to 3 tablespoons. Reserve 1/2 cup broth. Place chicken, remaining broth, the mushrooms, onion, oregano and pepper in 3-quart microwavable casserole. Cover and microwave on high 8 minutes. Stir in frozen peas and artichoke hearts. Cover and microwave 8 to 10 minutes, separating artichoke hearts and rotating casserole 1/2 turn after 4 minutes, until chicken is done and vegetables are tender. Remove chicken; keep warm. Mix reserved broth, the cornstarch and cheese. Stir into artichoke mixture. Microwave uncovered 3 to 5 minutes, stirring every minute, until mixture thickens and boils.