Chicken Breasts with Artichoke Hearts are a perfect marriage. The blend of flavours between the moist chicken, white wine, stock, herbs and the yoghurt are perfect. However add the artichoke hearts and the dish goes up a level. This main dish is full of sperate flavours that compliment each other. If you haven’t tried artichoke hearts before then this is a brilliant recipe to start with.
Chicken Breasts with Artichoke Hearts
You must try this recipe. The hearts soften perfectly to blend with the chicken.
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Servings: 6 people
Calories: 197kcal
Ingredients
- 4 tbsp olive oil
- 6 large chicken breasts skinless and boneless
- 15 oz artichoke hearts drained
- 1 large onion chopped
- 1 tbsp paprika
- 4 tbsp all purpose flour
- 1 cup chicken stock
- 1/2 cup dry white wine or more stock
- 3/4 cup plain yogurt
- 1/4 bunch parsley chop
- salt to taste
- ground white pepper to taste
Instructions
- Heat the oil in a skillet and saute the chicken breasts until lightly browned on both sides.4 tbsp olive oil, 6 large chicken breasts
- 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.1 large onion, 1 tbsp paprika
- Stir in the flour and cook for 3 minutes, stirring frequently.4 tbsp all purpose flour
- 1 cup chicken stock, 1/2 cup dry white wine
- 3/4 cup plain yogurt, salt, ground white pepper
- Place the chicken and artichoke hearts in a baking dish and spoon the sauce over them.15 oz artichoke hearts
- Bake in a preheated 350F (180C) for 30 to 40 minutes, depending on the thickness of the chicken breasts.
- Garnish with chopped parsley.1/4 bunch 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