Sunday, March 2, 2008

Creamy Chicken with Artichokes

I had marked the Chicken and Asparagus in White Wine Sauce from Cooking Light, so when Chad requested chicken with artichoke and a creamy sauce, I went to that recipe and made some modifications, and voila! Creamy Chicken with Artichokes was born. I think this would be good with some sun-dried tomatoes thrown in as well.



Creamy Chicken with Artichokes

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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