- make this recipe
- user reviews ()
- 2 teaspoons olive oil
- 2 ounces prosciutto, cut in thin strips
- 1 1/2 pounds boneless, skinless chicken thighs
- 1 ounce frozen artichoke hearts, thawed and drained
- 1 ounce cremini mushrooms, sliced
- 2 garlic, minced
- 1 tablespoon snipped fresh tarragon
- 2 tablespoons all-purpose flour
- 1 14 ounce can reduced sodium chicken broth
- 1 tablespoon white balsamic vinegar
- Fresh tarragon sprigs (optional)
1. 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.
2. 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.
3. 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.
- Servings Per Recipe 4,
- cal. (kcal) 346,
- Fat, total (g) 14,
- chol. (mg) 151,
- sat. fat (g) 3,
- carb. (g) 11,
- Monosaturated fat (g) 7,
- Polyunsaturated fat (g) 2,
- fiber (g) 4,
- sugar (g) 2,
- pro. (g) 42,
- vit. A (IU) 243,
- vit. C (mg) 7,
- Thiamin (mg) 0,
- Riboflavin (mg) 1,
- Niacin (mg) 14,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 32,
- Cobalamin (Vit. B12) (µg) 1,
- sodium (mg) 955,
- Potassium (mg) 622,
- calcium (mg) 61,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
