Thursday, March 11, 2010

Creamy Artichoke Chicken


  • 10-12 oz boneless, skinless chicken breast tenders
  • salt and pepper
  • 2 T imitation butter (Heart Smart butter spread)
  • 1-2 TBSP all-purpose flour
  • 1 c water + 1 bruillon cube
  • 1 can artichoke hearts, drained
  • garlic powder
  • 4 oz fat free cream cheese
  • 1 T lemon juice

  1. Place chicken in a ziploc bag. Add flour, salt and pepper.
  2. Melt imitation butter in a large skillet over medium-high heat. Add battered chicken to pan; cook 4 minutes on each side or until cooked through. Remove chicken from pan; keep warm.
  3. Add broth (water+bruillon), garlic and artichokes to pan, scraping pan to loosen browned bits; cook 2 min.
  4. Add cream cheese and stir until melted. Remove from heat, stir in lemon juice and chicken.

    Makes 3 servings.
Calories 153
Fat .5g
Cholesterol 60mg
Sodium 1785mg
Potassium 54mg
Carbs 10g
Fiber 2g
Sugars 2.5g
Protein 23g

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