Chicken in Gravy
List of Ingredients
1 1/2 lbs. Skinless, boneless chicken breasts
OR 2 1/2 3 lbs. Chicken parts (with bone), skin removed
1 can (8 1/2 oz.) artichoke hearts, drained
1/4 lb. Fresh mushrooms, sliced
(Note from Mary: I have used canned mushrooms and it still turns out
good.)
1/4 tsp. Pepper
1/2 tsp. Paprika
1 1/3 cups chicken broth (fat removed)
(Note from Mary: I have used non-fat canned broth & have also made it
from broth granules)
4 Tbs. Flour
1/2 tsp. Salt (optional)
1/3 cup dry sherry (optional)
1/4 tsp. rosemary
Recipe
Preheat oven to 350*F. Arrange chicken in a 9-inch by 13-inch baking pan that has been sprayed with non-stick coating. Arrange artichoke hearts and mushrooms between chicken pieces. Sprinkle pepper and paprika over chicken. In a covered container shake flour with 1/3 cup of cold broth. In a saucepan, add flour/broth mixture, remaining
broth, salt (optional), dry sherry (optional), and rosemary. Heat on medium, stirring constantly until thickened. Pour over chicken and bake uncovered for 40 50 minutes. Yield: 6 servings
Calories per serving: 190
Fat: 3 grams
Exchanges*: 4 lean meat, 1 vegetable
*Due to the low fat content of chicken breasts, the calories are less than the exchanges would compute.
**From "Quick & Healthy Recipes and Ideas" By Brenda J. Ponichtera, Registered Dietitian
This makes a very good mushroom gravy that tastes great on rice or noodles.
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