From Paulette Vickery's Recipe Collection

BB: CHICKEN WITH ARTICHOKES

main dish, poultry

1/4 cup nonfat chicken broth
6 each chicken breasts
1/2 teaspoon garlic powder
1 can mushroom pieces, 16oz
1/2 cup chopped onion
1 can tomatoes, 14oz
1 pkg uncle ben wild rice
1/2 cup dry white wine
1 teaspoon chicken boullion granules
1 can artichoke hearts, 14oz
2 tablespoon parsley
2 tablespoon liquid butter buds

Sprinkle chicken with garlic powder and place in a large nonstick dutch oven that has been sprayed with pam. Add chicken broth and cook over medium heat until chicken is browned. Remove chicken. Spray dutch oven with pam again, and heat over medium heat. Add rinsed and drained mushrooms and onion and saute until tender. Add chicken, tomatoes, wine, and boullion granules. In another pot cook rice. Add chicken and rice to dutch oven. Stir in drained and quartered artichoke hearts and parsley. Cover and simmer, 10-15 minutes. Per serving: fat 4 G, cholesterol 74 MG, fiber 2 G, calorries 346, 10 percent from fat, protein 33 G, carbohydrate 41 G, sodium 727 MG.

Yield: 6 servings





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