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Rated by 17 visitors
This recipe is...
rich in veggies
lower in carbs
2 boneless, skinless chicken breasts, about 4 to 6 ounces each
2 teaspoons olive oil
salt to taste
freshly ground black pepper
flour for dredging
1/4 cup low-sodium chicken broth
1/4 cup sun-dried tomatoes, rehydrated and chopped
3 canned artichoke hearts, drained and quartered
1 tablespoon white wine or lemon juice
1 tablespoon chopped, fresh parsley
1. Lay the chicken between two pieces of waxed paper and flatten each cutlet with the flat end of a mallet until thin.
2. Heat the olive oil in a large, nonstick skillet until hot. While the oil is heating, season the chicken with salt and pepper and dredge it in flour.
3. Sauté the chicken over high heat, about 3 minute on each side. Transfer the chicken to a warm platter and keep warm.
4. Quickly add the chicken broth to the pan and stir with a wooden spoon to release any caramelized bits that may be stuck to the pan. Add the sundried tomatoes, artichokes and white wine or lemon juice and cook until the broth has reduced by half. Pour the sauce over the chicken, sprinkle with parsley and serve.
Serving Size: 1 chicken breast with artichokes and sundried tomatoes
Number of Servings: 2
|Fat||13 g||Fiber||11 g|
|Protein||37 g||Saturated Fat||3 g|
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