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Lemon Chicken Casserole




Source of Recipe


internet


List of Ingredients




1 Tbs. plus 1 tsp. olive oil
3 lbs. skinless chicken pieces
1 onion, coarsely chopped
2 carrots, diced
2 large potatoes, peeled and sliced
1 clove garlic, minced
1/3 cup dry white wine or chicken stock
9 ounces frozen artichoke hearts
2 Tbs. sun dry tomatoes, minced
2 tsp. lemon zest
1/4 cup lemon juice
1 tsp. mint, or 1 Tbs. fresh, chopped


Recipe



Preheat oven to 375°F. Heat oil in a heavy ovenproof skillet over high heat. Sear chicken 2 minutes per side until browned. Transfer to a platter and set aside. Sauté onion and carrots in same skillet over medium high heat 4-5 minutes, stirring frequently, or until onion is softened. Add potatoes and garlic and sauté 5 minutes. Stir in remaining ingredients, salt and pepper to taste and any juices accumulated from chicken. Bring to a simmer, stirring with a wooden spoon to deglaze. Arrange chicken over vegetables. Cover skillet and bake 20 minutes. Remove cover, reduce heat to 350°F and bake another 15-20 minutes or until chicken is cooked throughout.


Per serving: calories 703, fat 9.4g, 12% calories from fat, cholesterol 197mg, protein 86.2g, carbohydrates 63.5g, fiber 9.6g, sugar 8.8g, sodium 332mg, diet points 13.4.