Chicken Breasts with Artichoke Hearts
You must try this recipe. The hearts soften perfectly to blend with the chicken.
Print Facebook Pinterest Twitter Add to Collection Servings: 6 people
Calories: 197kcal
Ingredients
- 4 tbsp olive oil 60 ml
- 6 large chicken breasts skinless and boneless
- 1 large onion chopped
- 1 tbsp paprika 15 ml
- 4 tbsp all purpose flour 60 ml
- 1 cup chicken stock 250 ml
- 1/2 cup dry white wine 125 ml, or more stock
- 3/4 cup plain yogurt 180 ml
- Salt
- 15 oz artichoke hearts drained, 425 g
- 1/4 bunch parsley chop
Instructions
- Heat the oil in a skillet and saute the chicken breasts until lightly browned on both sides.
- Remove the chicken from the pan and saute the onion and paprika in the same oil until the onion is tender but not brown, about 5 minutes.
- Stir in the flour and cook for 3 minutes, stirring frequently.
- Add the chicken stock and wine and bring to a boil, stirring frequently.
- Once the sauce has thickened, remove it from the heat and stir in the yogurt, salt, and pepper.
- Place the chicken and artichoke hearts in a baking dish and spoon the sauce over them.
- Bake in a preheated 350F (180C) for 30 to 40 minutes, depending on the thickness of the chicken breasts.
- Garnish with chopped parsley.
Nutrition
Calories: 197kcal | Carbohydrates: 19g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 2mg | Sodium: 304mg | Potassium: 193mg | Fiber: 3g | Sugar: 5g
