Rosemary Chicken with Artichokes
6 (4-6ounce) boneless, skinless chicken breasts
½ tsp salt
½ tsp pepper
1 tsp paprika
2 tsp olive oil
1 TBSP butter
1 (14 ½ ounce) can drained water-packed artichokes, cut into quarters
2 chopped scallions
2/3-cup fat-free chicken broth
¼ cup dry sherry
1 TBSP cornstarch
1 ½ tsp chopped fresh rosemary
Sprinkle chicken with salt, pepper and paprika. Heat oil in a large nonstick
skillet on medium-high; add chicken and cook 5 minutes on each side or until
lightly browned. Remove chicken; set aside. Melt 1 TBSP butter in same
skillet over medium heat. Add artichokes and scallions and cook 1 minute.
Mix together broth, sherry, cornstarch and rosemary; add to artichoke
mixture. Return chicken to skillet. Bring to a boil and cook, stirring
constantly, for 1 minute or until sauce thickens. Spoon sauce over chicken
and serve immediately. Makes 6 servings.
Serve with yellow rice and a spinach salad.
Taken from the "Cincinnati Enquirer"
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