Low Fat Chicken Recipes

Ingredients:

4 boneless skinless chicken breast
halves (about 1 pound)
1 can chicken broth, (14-1/2 ounces)
2 cup sliced fresh mushrooms - (about 6 ounces)
1/4 cup chopped onion (about 1 small)
1 tsp chopped fresh or
1/4 tsp dried oregano
1/8 tsp pepper
1 cup frozen green peas
1 package frozen artichoke, (9 ounces)
1 heart *
2 tbsp cornstarch
2 tbsp grated Parmesan cheese
2 cup hot cooked rice
*Substitute
1 can artichoke, (14 ounces)
1 heart , drained.

Instructions:

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. 4 SERVINGS (WITH ABOUT 1 CUP SAUCE EACH).
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.




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Preparation Time: 0:00

Servings: 4