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Chicken Zaragoza

Diet.Chef's picture
Ingredients
  Vegetable oil 2 Teaspoon
  Chicken breasts 1 1⁄4 Pound, skinned and cut into halves
  Frozen artichoke hearts 1 Cup (16 tbs)
  Frozen peas 1⁄2 Cup (8 tbs)
  Bacon/Cooked smoked ham 2 Ounce, diced (Canadian Style)
  Diced drained pimiento 1⁄4 Cup (4 tbs)
  Garlic 2 Clove (10 gm), minced
  All purpose flour 3 Tablespoon
  Canned chicken broth 1 Cup (16 tbs) (Ready To Serve)
  Dry sherry 2 Tablespoon
  Thyme leaves 1⁄4 Teaspoon
  Pepper 1 Dash
Directions

In 12-inch nonstick skillet heat oil; add chicken and cook over medium-high heat, turning when necessary, until browned, 4 to 5 minutes.
Transfer chicken to plate and set aside.
In same pan combine artichoke hearts, peas, bacon (or ham), pimiento, and garlic and saute for 1 minute.
Sprinkle flour over vegetable mixture and stir quickly to combine.
Continuing to stir, gradually add broth; add remaining ingredients, stirring until thoroughly combined.
Return chicken to pan.
Reduce heat to low, cover, and cook until mixture thickens and chicken is cooked through, 15 to 20 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Chicken
Interest: 
Healthy
Cook Time: 
30 Minutes
Servings: 
6

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