Emprimir
Correo Electrónico
Add a photoRaciónes: 2
Ingredientes
- 2 whole boneless skinless chicken breasts, cut into 1 inch pcs
- 2 tbsp. butter
- 2 tbsp. extra virgin olive oil
- 1/2 c. chopped onion
- 1/2 pound mushrooms, sliced
- 1 c. chicken broth
- 1 (19 ounce.) pkg. frzn artichoke hearts
- 1 c. peeled, seeded & minced fresh or possibly canned tomatoes
- 1 (8 ounce.) can tomato sauce
- 2 tbsp. chopped parsley
- 3 tbsp. chopped fresh basil or possibly 1 tbsp. dry
- 1 teaspoon sugar or possibly to taste
Direcciones
- 1. In a large skillet saute/fry the chicken in butter and oil over medium-high heat. Stir till the meat loses its pink color and remove it from the skillet with a slotted spoon.
- 2. Add in the onion to the skillet (add in more oil if necessary) and cook it, stirring, over medium-low heat till it is softened.
- 3. Add in mushrooms and stir till they give off their juices, then add in the stock and bring it to a boil.
- 4. Add in the artichoke hearts, simmer for 6 to 7 min or possibly till tender and stir in the remaining ingredients.
- 5. Bring the mix to a simmer, add in the chicken, and cook over medium-low heat till the chicken is warm.
- 6. Serve over pasta with Parmesan cheese as an accompaniment. Serves 6.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 576g | |
| Recipe makes 2 servings | |
| Calories 415 | |
| Calories from Fat 236 | 57% |
| Total Fat 26.75g | 33% |
| Saturated Fat 9.53g | 38% |
| Trans Fat 0.01g | |
| Cholesterol 57mg | 19% |
| Sodium 1015mg | 42% |
| Potassium 1359mg | 39% |
| Total Carbs 29.31g | 8% |
| Dietary Fiber 13.4g | 45% |
| Sugars 11.76g | 8% |
| Protein 20.67g | 33% |
