chicken with mushrooms & artichokes (diabetic)
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.)
prep time
10 Min
cook time
35 Min
method
Stove Top
yield
Ingredients
- 2 pounds boneless skinless chicken breast
- - salt and pepper to taste (optional)
- 8 ounces fresh mushrooms, sliced
- 1/2 cup fat-free low sodium chicken broth
- 2 tablespoons lemon juice
- 14 ounces canned quartered artickokes, drained
- 1 cup fat-free evaporated milk
- 1/2 cup green onions, chopped
- 1/2 cup plain fat-free yogurt
How To Make chicken with mushrooms & artichokes (diabetic)
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Step 1Season 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.)
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Step 2Add mushrooms, chicken broth and lemon juice; bring to boil, then reduce heat and cook, covered, for about 25 minutes or until chicken is done.
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Step 3Add 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.
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Step 4** To freeze this dish, leave out the yogurt and stir it in after reheating.
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Step 5177 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
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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