Chicken With Artichokes 

8 servings. 

Rosemary, mushrooms and artichokes combine to give this chicken a wonderful, savory flavor. I've served a large group by doubling the batch. It's a big hit with everyone served over rice. 


8 boneless skinless chicken breast halves (4 ounces each) 

2 tablespoons butter 

2 jars (6 ounces each) marinated quartered artichoke hearts, drained 

1 jar (4-1/2 ounces) whole mushrooms, drained 

1/2 cup chopped onion 

1/3 cup all-purpose flour 

1-1/2 teaspoons dried rosemary, crushed 

3/4 teaspoon salt 

1/4 teaspoon pepper 

2 cups chicken broth or 1 cup broth and 1 cup dry white wine 

Hot cooked rice, optional 

Minced fresh parsley 


In a large skillet, brown chicken in butter. Remove chicken to an ungreased 13x9-in. baking dish. Arrange artichokes and mushrooms on top of chicken; set aside. 

Sauté onion in pan juices until crisp-tender. Combine the flour, rosemary, salt and pepper. Stir into pan until blended. Add chicken broth. Bring to a boil; cook and stir until thickened and bubbly, about 2 minutes. Spoon over chicken. 

Bake, uncovered, at 350° until a thermometer inserted in the chicken reads 165°, about 40 minutes. If desired, serve with rice. Sprinkle with parsley. 

Nutrition Facts:1 serving: 232 calories, 9g fat (3g saturated fat), 81mg cholesterol, 752mg sodium, 7g carbohydrate (1g sugars, 1g fiber), 28g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 fat, 1/2 starch. å