Ingredients:
- 6 boneless skinless chicken breasts
- 1 can artichokes packed in water and drained (14oz)
- 1 package sliced cremini mushrooms (8oz)
- 1 ½ tsp paprika
- 1 ½ tsp dried thyme
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp butter
- 2 tbsp all-purpose flour
- ¾ cup chicken broth (preferably low-sodium)
- ½ cup fat-free half and half
Instructions:
- Preheat the oven to 375 degrees.
- Place chicken in a 13×9-inch baking dish. In a small bowl, combine paprika, thyme, salt, and pepper; mix until blended. Set aside 1 teaspoon of the seasoning mixture. Sprinkle the rest evenly over the chicken.
- Cut artichokes in half and arrange them around the chicken.
- In a large saucepan, melt butter over medium heat. Add mushrooms and the reserved 1 teaspoon of seasoning; cook, stirring, for 5 minutes or until tender.
- Sprinkle flour over mushrooms and cook, stirring, for 1 minute. Stir in broth and simmer for 3 minutes, or until slightly thickened. Add half-and-half and cook for 1 more minute. Pour sauce evenly over the chicken and artichokes.
- Bake for 30 minutes. Make sure internal temperature is 165 degrees.
Serve with a side of a green vegetable like steamed broccoli.
Nutritional Information:
Serving Suggestion: 1 breast
Calories: 220
Carbohydrates: 14g
Protein: 29g
Fat: 6g
Cholesterol: 79mg
Sodium: 425mg
Fiber: 7g
Article Source: https://www.diabetesselfmanagement.com/recipes/main-dishes/creamy-baked-chicken-artichokes-mushrooms/