8 Servings
vegetable oil spray
32 ounces boneless chicken breasts, skinned
1
tablespoon margarine, melted
1 tablespoon lemon juice
pinch white pepper
1
tablespoon margarine
8 ounces mushrooms, sliced
10 ounces artichoke hearts,
cut in half
2 tablespoons margarine
2 tablespoons flour
3/4 cup chicken
broth
1/2 cup rose wine
1/4 teaspoon salt
1/4 cup thinly sliced green onions
Preheat oven to 500F. Lightly spray a large baking dish with vegetable oil.
Rinse chicken breast fillets and pat dry. Arrange in dish. In a small bowl, combine
melted margarine and lemon juice. Pour over chicken. Season with pepper. Cover dish
with foil and bake 15 to 17 minutes, or until done. (Chicken is done when it springs
back slightly when touched.) Remove fillets to a warm platter. In a nonstick skillet
over medium heat, melt 1 tablespoon margarine. Add mushrooms to pan. Cover and cook
7 to 10 minutes. Uncover, add artichoke hearts and continue to cook until juices
evaporate. Remove vegetables and set aside. Heat 2 tablespoons margarine in same
skillet. Add flour and cook 1 minute, stirring constantly. Add broth, wine and salt.
Cook 4 minutes, or until sauce is smooth. Stir in green onion; cook 1 minute more.
Add reserved vegetables. Stir to mix well. Spoon mixture over chicken breasts and
serve.
Amount Per Serving
Calories 278 Calories from Fat 125
Percent Total Calories
From:
Fat 45% Protein 42% Carb. 9%
Nutrient Amount per Serving Value
Total Fat 14 g 21%
Saturated Fat 3 g 16%
Cholesterol 76 mg 25%
Sodium 360 mg 15%
Total Carbohydrate 7 g 2%
Dietary Fiber 1 g 2%
Sugars 0 g
Protein 29 g
Vitamin A 8% Vitamin C 7% Calcium 0% Iron 9%
