Rose Chicken With Artichoke Hearts And Mushrooms
|Vegetable oil spray||1|
|Boneless chicken breast fillet||32 Ounce, skinned, all visible fat removed (8 Fillets, 4 Ounce Each)|
|Margarine||1 Tablespoon, melted (Acceptable)|
|Fresh lemon juice||1 Tablespoon|
|White pepper||1 Pinch|
|Margarine||1 Tablespoon (Acceptable)|
|Fresh mushrooms||8 Ounce, sliced|
|Frozen artichoke hearts||10 Ounce, defrosted and cut in half (1 Package)|
|Margarine||2 Tablespoon (Acceptable)|
|Homemade chicken broth/Commercial low-sodium variety||3⁄4 Cup (12 tbs)|
|Rose wine||1⁄2 Cup (8 tbs)|
|Thinly sliced green onion||1⁄4 Cup (4 tbs)|
Preheat oven to 500° F.
Lightly spray a large baking dish with vegetable oil.
Rinse chicken breast fillets and pat dry.
Arrange in dish.
In a small bowl, combine melted margarine and lemon juice.
Pour over chicken.
Season with pepper.
Cover dish with foil and bake 15 to 17 minutes, or until done.
Remove fillets to a warm platter.
In a nonstick skillet over medium heat, melt 1 tablespoon margarine.
Add mushrooms to pan.
Cover and cook 7 to 10 minutes.
Uncover, add artichoke hearts and continue to cook until juices evaporate.
Remove vegetables and set aside.
Heat 2 tablespoons margarine in same skillet.
Add flour and cook 1 minute, stirring constantly.
Add broth, wine and salt.
Cook 4 minutes, or until sauce is smooth.
Stir in green onion; cook 1 minute more.
Add reserved vegetables.
Stir to mix well.
Spoon mixture over chicken breasts and serve.