Chicken with Mushrooms & Artichokes (Diabetic)

Teresa Jacobson

By
@foundmyzen

This is from one of my favorite diabetic cookbooks Trim & Terrific Diabetic Cooking by Holly Clegg. It's made with items I usually have in my pantry so no special trips to the store!
The key to a great sauce is do not allow the evap milk to boil or it will separate out and become watery with clumps of cream.
It's great served with wild rice.
(I forgot to take a picture before everyone starting eating it! The picture I used is the step right before the cream and artichokes are added.)


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Comments:

Prep:

10 Min

Cook:

35 Min

Method:

Stove Top

Ingredients

2 lb
boneless skinless chicken breast
salt and pepper to taste (optional)
8 oz
fresh mushrooms, sliced
1/2 c
fat-free low sodium chicken broth
2 Tbsp
lemon juice
14 oz
canned quartered artickokes, drained
1 c
fat-free evaporated milk
1/2 c
green onions, chopped
1/2 c
plain fat-free yogurt

Directions Step-By-Step

1
Season the chicken with salt and pepper, if desired. Lightly coat a skillet with nonstick cooking spray (or substitute 1 T. olive oil.) Cook the chicken until browned on both sides (5-7 minutes.)
2
Add mushrooms, chicken broth and lemon juice; bring to boil, then reduce heat and cook, covered, for about 25 minutes or until chicken is done.
3
Add the artichokes and evap milk. Stir and cook for 5 minutes or until slightly thickened--DO NOT BOIL! Stir in green onion and yogurt. Serve.
4
** To freeze this dish, leave out the yogurt and stir it in after reheating.
5
177 calories per serving
3g fat
64 mg cholesterol
199 mg sodium
9g carbohydrates
28g protein
exchanges: 1/2 fat-free milk, 3 very lean meat

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Dietary Needs: Diabetic, Low Fat, Low Carb
Other Tags: Quick & Easy, Healthy