Chicken With Artichokes
|Fat free chicken broth||1⁄4 Cup (4 tbs)|
|Skinned boned chicken breast halves||24 Ounce|
|Garlic powder||1⁄2 Teaspoon|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Canned whole tomatoes||14 1⁄2 Ounce (1 Can Undrained)|
|Instant long grain and wild rice mix||1 Cup (16 tbs) (Uncle Bens)|
|Water||2 Cup (32 tbs)|
|Chablis/Dry white wine/cooking wine||1⁄2 Cup (8 tbs)|
|Chicken bouillon granules||1 Teaspoon|
|Canned artichoke hearts||14 Ounce, drained (1 Can)|
|Minced parsley||2 Tablespoon|
|Liquid butter buds||2 Tablespoon|
Sprinkle chicken with garlic powder.
Place in large Dutch oven that has been coated with non-fat vegetable cooking spray.
Cook over medium heat until browned in chicken broth.
Coat Dutch oven with cooking spray, and place over medium heat until hot.
Add mushrooms and onion; saute until tender.
Add chicken, tomatoes, wine, and bouillon granules.
In another pot cook rice as directed with two cups of water and substitute the margarine with two Tbs.
liquid Butter Buds.
Cook five minutes.
Add chicken and rice to the other ingredients in Dutch oven.
Stir in artichoke hearts and parsley.
Cover and simmer 10-15 minutes.