Chicken With Artichokes
|Skinless boneless chicken breast halves||24 Ounce (6 In Number, 4 Ounce Each)|
|Garlic powder||1⁄2 Teaspoon|
|Vegetable cooking spray||1|
|Sliced fresh mushrooms||1 1⁄2 Cup (24 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Canned no salt added stewed tomatoes||14 1⁄2 Ounce (1 Can, Undrained)|
|Uncooked brown rice||2⁄3 Cup (10.67 tbs)|
|Water||1 Cup (16 tbs)|
|Chablis/Other dry white wine||1⁄2 Cup (8 tbs)|
|Chicken bouillon granules||1 Teaspoon|
|Canned artichoke hearts||14 Ounce, drained and cut (1 Can)|
|Minced fresh parsley||2 Tablespoon|
Sprinkle chicken with garlic powder.
Place in a large Dutch oven that has been coated with cooking spray.
Cook over medium heat until browned.
Drain and pat dry with paper towels, set aside.
Wipe pan drippings from Dutch oven with a paper towel.
Coat Dutch oven with cooking spray, and place over medium-high heat until hot.
Add mushrooms and onion; saute until render.
Add chicken, tomatoes, and next 4 ingredients.
Bring to a boil.
Cover, reduce heat, and simmer 20 minutes.
Stir in artichoke heatts and parsley.
Cover and cook 25 minutes or until chicken and rice are render.