OMG sooooo good. I wish I had made some pasta or even steamed the broccoli I bought to go with this. I woke up with a horrible cold on Saturday and I still have it. Anyway, I was motivated enough to make dinner so we hit the grocery store and we had to hit Kensington Pizza and Kabob in order to get white wine, liquor store was closed.
Creamy Chicken with Artichokes
from http://lani-pleasurecooker.blogspot.com
3 skinless, boneless chicken breast halves
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons butter
1/2 cup all-purpose flour
1/2 cup dry white wine
1/2 cup plus 2 tablespoons fat-free, less-sodium chicken broth
1 can artichoke hearts, drained
4 oz. cream cheese
1 1/2 tablespoons flour
1 tablespoon fresh lemon juice
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken breasts evenly with salt and freshly ground black pepper.
Melt butter in a large nonstick skillet over medium-high heat. Place flour in a shallow dish. Dredge chicken in flour. Add chicken to pan; cook 3 minutes on each side or until done. Remove chicken from pan; keep warm. Add wine, broth, garlic and artichokes to pan, scraping pan to loosen browned bits; cook 2 minutes. Add cream cheese and stir until melted. If sauce needs to thicken, mix 2 tablespoons of broth with 1 1/2 tablespoons flour and add to sauce. Remove from heat; stir in juice. Serve sauce over chicken.
Creamy Chicken with Artichokes
from http://lani-pleasurecooker.blogspot.com
3 skinless, boneless chicken breast halves
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons butter
1/2 cup all-purpose flour
1/2 cup dry white wine
1/2 cup plus 2 tablespoons fat-free, less-sodium chicken broth
1 can artichoke hearts, drained
4 oz. cream cheese
1 1/2 tablespoons flour
1 tablespoon fresh lemon juice
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken breasts evenly with salt and freshly ground black pepper.
Melt butter in a large nonstick skillet over medium-high heat. Place flour in a shallow dish. Dredge chicken in flour. Add chicken to pan; cook 3 minutes on each side or until done. Remove chicken from pan; keep warm. Add wine, broth, garlic and artichokes to pan, scraping pan to loosen browned bits; cook 2 minutes. Add cream cheese and stir until melted. If sauce needs to thicken, mix 2 tablespoons of broth with 1 1/2 tablespoons flour and add to sauce. Remove from heat; stir in juice. Serve sauce over chicken.
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