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Chicken with Tangy Artichoke and Mushroom Sauce.

1 pound thinly-sliced chicken cutlets

Salt and ground black pepper

1/4 cup all-purpose flour

2 tablespoons olive oil, divided

2 tablespoons butter, divided

8 ounces mixed or button mushrooms, sliced

14-ounce can quartered artichoke hearts, drained

1/4 cup dry white wine

1 cup low-sodium chicken broth

3 tablespoons lemon juice

1/2 cup low-fat plain Greek yogurt

1/2 cup chopped fresh parsley

Canned or frozen artichoke hearts are fine in this recipe. Just avoid the marinated variety.

Start to finish: 30 minutes; servings: 4

Season both sides of the chicken cutlets with salt and pepper. Place the flour in a bowl, then dredge each cutlet through to lightly coat.

In a heavy saute pan over medium-high, heat 1 tablespoon of the oil and 1 tablespoon of the butter. When the butter has melted, add the chicken cutlets and cook until golden and crusty on both sides and just cooked through, about 2 to 3 minutes per side. Transfer the cutlets to a platter and cover with foil.

Return the saute pan to the heat and add the remaining oil and butter. When the butter has melted, add the mushrooms and a pinch of salt. Cook until the mushrooms start to soften, about 3 minutes, then add the artichoke hearts. Continue cooking until the mushrooms are tender, another 5 to 6 minutes.

Add the wine, broth and lemon juice and stir to deglaze the pan, scraping up any brown bits stuck to the pan. Let the sauce bubble, stirring, for 1 to 2 minutes.

Remove the pan from the heat, then adjust seasoning. Place the yogurt in a small bowl and whisk in about ⅓ cup of the mushroom sauce. Whisk the yogurt back into the sauce in the pan. Pour the sauce over the chicken, sprinkle with parsley and serve.

Nutrition information per serving: 370 calories; 150 calories from fat (41 percent of total calories); 16 g fat (6 g saturated; 0 g trans fats); 100 mg cholesterol; 18 g carbohydrate; 2 g fiber; 4 g sugar; 33 g protein; 630 mg sodium.

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Title Annotation:Living
Publication:Telegram & Gazette (Worcester, MA)
Date:Jan 28, 2015
Words:346
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