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.