Wednesday, March 19, 2008

Creamy Chicken with Artichokes

I noticed that several bloggers in my Google reader had prepared this recipe from Cooking Light. I had also ripped it out of the magazine and filed it in my Big Fat Cooking Binder.

However, I noticed that Pleasure Cooker put an interesting spin on it; she swapped in artichokes for the asparagus. I like artichokes, so onto the weekly menu it went...

Her adaptation was perfect; I didn't change a single thing! (Sorry, Brooke - no humorous and unexpected subs... hee hee!)


  • 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.


  1. Looks delicious! I never would have thought to sub artichokes.


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