From Paulette Vickery's Recipe Collection

BB: CHICKEN DEJON WITH ARTICHOKES

main dish, poultry

8 each chicken breasts
6 teaspoon nonfat chicken broth
4 tablespoon flour
2 cup nonfat chicken broth
1 cup evaporated skim milk
4 tablespoon dejon mustard
1 can artichoke hearts, 14oz

In a large nonstick skillet that has been sprayed withpam, saute chicken in 6 tablespoons chicken broth. Remove from pan. Add flour to pan and stir until smooth. Add 2-3 tablespoons liquid butter buds if mixture is to dry. Stir in 2 cups broth and skim milk. Add mustard. Add drained and sliced artichoke hearts and simmer chicken in sauce for 30 minutes. Serve over rice or noodles. Per serving: fat 3.7 G, cholesterol 75 MG, fiber 1 G, calorries 210, 16 percent from fat, protein 30 G, carbohydrate 11 G, sodium 657 MG.

Yield: 8 servings




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