Basil Artichoke Chicken

Basil Artichoke Chicken
9 votes, 3.78 avg. rating (77% score)

For this recipe, be certain to search for artichoke hearts jarred with water and herbs, rather than oil, to keep your fat count under control.

Basil Artichoke Chicken
By the Numbers
  • Serves: 6
  • Serving size: 1
  • Cal: 240
  • Fat (g): 5.2
Recipes: Entree
  • Vegetable cooking spray
  • 6 4-oz boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1/2 cup minced leeks or green onions
  • 1/4 cup minced low fat ham
  • 3/4 cup red wine
  • 1 1/2 cup strong beef stock
  • 2 teaspoons minced fresh basil (do not used dried)
  • 3/4 cup chopped tomato
  • Pinch of cayenne pepper
  • 9 canned artichokes hearts, drained, rinsed and halved
  • 2 teaspoons cornstarch mixed with 1/4 cup strong beef stock
  1. Brown the chicken breasts in a skillet using the vegetable spray. Set aside.
  2. In the same skillet, saute garlic, leeks and ham briefly in olive oil.
  3. Deglaze the pan with the red wine, scraping up any brown bits in the pan with a wooden spoon.
  4. Return the chicken to the skillet along with stock, basil, tomato and cayenne.
  5. Cover and simmer until tender, approximately fifteen minutes.
  6. Remove the chicken to a serving platter and keep warm.
  7. Add artichoke hearts to the skillet, thicken the sauce with the cornstarch mixture until thoroughly warmed.
  8. Pour over the chicken.
By the Way
For what we call the "fair sister" to this recipe, substitute pearl onions, white wine and chicken stock in place of the leeks, red wine and beef stock.

03/11/2013 |

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