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.
Serving size: Complete recipe
Calories 1193 Calories from Fat 94
% Daily Value*
Total Fat 11 g16.2%
Saturated Fat 2.6 g13.1%
Trans Fat 0.2 g
Cholesterol 394.6 mg131.5%
Sodium 1537.8 mg64.1%
Total Carbohydrates 87 g29.1%
Dietary Fiber 31.8 g127.4%
Sugars 11.2 g
Protein 179 g358.7%
Vitamin A 111.9% Vitamin C 231.2%
Calcium 46.2% Iron 99.4%
*Based on a 2000 Calorie diet