Go Back
Email Link
Print
Recipe Image
Nutrition Label
–
+
servings
Metric
Imperial
Smaller
Normal
Larger
Chicken Breasts with Artichoke Hearts
You must try this recipe. The hearts soften perfectly to blend with the chicken.
4.70
from
40
votes
Print
Facebook
Pinterest
Twitter
Add to Collection
Collections
Course:
Main Dish
Cuisine:
French
Keyword:
Alcohol, Chicken, Dairy, Herbs, Stock, Vegetables
Cook Time:
40
minutes
minutes
Total Time:
40
minutes
minutes
Servings:
6
people
Calories:
197
kcal
Cook Mode
Prevent your screen from going dark
Ingredients
Metric
Imperial
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
Add the chicken stock and wine and bring to a boil, stirring frequently.
1 cup chicken stock,
1/2 cup dry white wine
Once the sauce has thickened, remove it from the heat and stir in the yogurt, salt, and pepper.
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:
197
kcal
|
Carbohydrates:
19
g
|
Protein:
5
g
|
Fat:
10
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
7
g
|
Cholesterol:
2
mg
|
Sodium:
304
mg
|
Potassium:
193
mg
|
Fiber:
3
g
|
Sugar:
5
g