8 boneless chicken breasts, skinned and split
1 tsp. pepper
1/2 tsp. sea salt
1 tsp. paprika
1 (12 oz.) can artichoke hearts, drained and halved
8 oz. fresh mushrooms, sliced
pinch or two tarragon
2-3 T. arrowroot
1/3 cup white wine
1 1/2 cups water, divided
1 1/2 T. vegetable chicken broth powder

Cut chicken in bite-size pieces and sprinkle with salt, pepper and paprika. sauté chicken in pan using just enough canola oil (approximately 1 T.) to cook to a golden brown. Place artichoke hearts around chicken in a large casserole dish. Mix 1 cup water and 1 1/2 T. vegetable chicken broth powder and set aside. Mix 1/2 cup water and 2-3 T. arrowroot powder and set aside. Put mushrooms and a little of the chicken broth mixture in pan where chicken was and season with tarragon. sauté for 5 minutes. Add arrowroot mixture, wine and rest of chicken broth mixture. Simmer 5 minutes. Pour over chicken. Cover and bake in 375″ oven for 45 minutes. Serve over rice.

Yield: 10 servings
Calories: 150
Fat: 2.8g
Fiber: 1.3g