Estimated Nutrition (whole recipe, rough)
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Raspberry | 1 cup (123g) | 64 |
| Artichoke | 1 medium (128g) | 60 |
| Onion | 1 medium (110g) | 44 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tablespoons olive oil
- ½ white onion chopped
- 2 garlic cloves minced
- 4 boneless skinless chicken breast halves
- ¼ cup flour
- 9 ounce package frozen artichoke hearts
- ½ pound mushrooms quartered
- ½ cup chicken stock
- ½ cup raspberry vinegar
- ½ teaspoon tarragon
- ½ teaspoon salt
- ¼ teaspoon pepper
Directions
Heat oil in a large non stick skillet over medium heat.
Add onion and garlic and sauté for 5 minutes until translucent.
Meanwhile place chicken breast halves between two sheets of waxed paper and flatten.
Dredge chicken in flour then shake off excess and sauté chicken eight minutes on each side.
Remove chicken from pan and set aside.
Place artichokes hearts in colander and run cold water over them until they separate.
Add artichoke hearts and mushrooms to skillet then increase heat and sauté for one minute.
Stir in stock, vinegar and tarragon then boil mixture for five minutes.
Stir in salt and pepper then return chicken to skillet.
Reduce heat and simmer for five more minutes until sauce is syrupy.
Accompany this dish with egg noodles tossed with chopped parsley.
Category:Cathy's Recipes
Category:Chicken breast Recipes
Category:Artichoke Recipes
Category:Mushroom Recipes