Chicken Thighs with Artichokes
teaspoons olive oil
ounces prosciutto, cut in thin strips
pounds boneless, skinless chicken thighs
ounce frozen artichoke hearts, thawed and drained
ounce cremini mushrooms, sliced
tablespoon snipped fresh tarragon
14 ounce can reduced sodium chicken broth
tablespoon white balsamic vinegar
Fresh tarragon sprigs (optional)
- In large skillet cook prosciutto in the 2 teaspoons hot oil over medium-high heat 2 minutes or until crisp. Remove. Sprinkle chicken with salt and pepper. Cook in same skillet 8 to 10 minutes or until browned, turning once. Transfer to bowl; set aside.
- Add remaining olive oil and artichokes to skillet. Cook and stir 3 minutes until golden brown. Transfer to bowl with chicken. Add mushrooms to skillet. Cook 3 minutes, stirring up browned bits, until golden. Stir in garlic and tarragon; cook 1 minute.
- In second bowl whisk together flour, broth, and vinegar. Remove skillet from heat. Add broth mixture. Add chicken and artichokes. Return to heat. Bring to boiling; reduce heat. Simmer, uncovered, until thickened. Top with prosciutto and tarragon. Serves 4 to 6.
Nutrition Facts(Chicken Thighs with Artichokes)
- Per serving:
- 346 kcal cal.,
- 14 g fat
- (3 g sat. fat,
- 2 g polyunsaturated fat,
- 7 g monounsatured fat),
- 151 mg chol.,
- 955 mg sodium,
- 11 g carb.,
- 4 g fiber,
- 2 g sugar,
- 42 g pro.
- Percent Daily Values are based on a 2,000 calorie diet