Chicken with Mushrooms & Artichokes (Diabetic)
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.)
2 lbboneless skinless chicken breast
·salt and pepper to taste (optional)
8 ozfresh mushrooms, sliced
1/2 cfat-free low sodium chicken broth
2 Tbsplemon juice
14 ozcanned quartered artickokes, drained
1 cfat-free evaporated milk
1/2 cgreen onions, chopped
1/2 cplain fat-free yogurt
How to Make Chicken with Mushrooms & Artichokes (Diabetic)
- 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.)
- 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.
- 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.
- ** To freeze this dish, leave out the yogurt and stir it in after reheating.
- 177 calories per serving
64 mg cholesterol
199 mg sodium
exchanges: 1/2 fat-free milk, 3 very lean meat