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Mar. 26th, 2012 09:39 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
nverland posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
carols_stuffChicken with Basil Artichoke Sauce
4 ServingsPrep: 20 min. Bake: 20 min.
Ingredients
4 boneless skinless chicken breast halves (4 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon canola oil
2 tablespoons lemon juice
SAUCE:
3-1/2 teaspoons cornstarch
1-1/2 cups milk
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
3 tablespoons grated Parmesan cheese
2 tablespoons minced fresh basil
2 tablespoons white wine or chicken broth
2 teaspoons lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
Directions
Rub chicken with salt and pepper. In a large skillet, brown chicken
in oil on both sides. Transfer to a greased 13-in. x 9-in. baking
dish. Drizzle with lemon juice. Bake, uncovered, at 375° for
20–25 minutes or until chicken juices run clear.
Meanwhile, in a small heavy saucepan, whisk cornstarch and milk until
smooth. Bring to a boil; cook and stir for 2 minutes or until
thickened. Stir in the remaining ingredients; heat through. Serve
sauce with chicken.
Yield: 4 servings.
Nutrition Facts: 1 chicken breast half with 1/2 cup sauce equals 282 calories, 10 g fat (3 g saturated fat), 75 mg cholesterol, 692 mg sodium, 15 g carbohydrate, trace fiber, 30 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat, 1 starch.
4 ServingsPrep: 20 min. Bake: 20 min.
Ingredients
4 boneless skinless chicken breast halves (4 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon canola oil
2 tablespoons lemon juice
SAUCE:
3-1/2 teaspoons cornstarch
1-1/2 cups milk
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
3 tablespoons grated Parmesan cheese
2 tablespoons minced fresh basil
2 tablespoons white wine or chicken broth
2 teaspoons lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
Directions
Rub chicken with salt and pepper. In a large skillet, brown chicken
in oil on both sides. Transfer to a greased 13-in. x 9-in. baking
dish. Drizzle with lemon juice. Bake, uncovered, at 375° for
20–25 minutes or until chicken juices run clear.
Meanwhile, in a small heavy saucepan, whisk cornstarch and milk until
smooth. Bring to a boil; cook and stir for 2 minutes or until
thickened. Stir in the remaining ingredients; heat through. Serve
sauce with chicken.
Yield: 4 servings.
Nutrition Facts: 1 chicken breast half with 1/2 cup sauce equals 282 calories, 10 g fat (3 g saturated fat), 75 mg cholesterol, 692 mg sodium, 15 g carbohydrate, trace fiber, 30 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat, 1 starch.
