8 boneless chicken breasts, skinned and split
\n1 tsp. pepper
\n1\/2 tsp. sea salt
\n1 tsp. paprika
\n1 (12 oz.) can artichoke hearts, drained and halved
\n8 oz. fresh mushrooms, sliced
\npinch or two tarragon
\n2-3 T. arrowroot
\n1\/3 cup white wine
\n1 1\/2 cups water, divided
\n1 1\/2 T. vegetable chicken broth powder<\/p>\n
Cut chicken in bite-size pieces and sprinkle with salt, pepper and paprika. saut\u00e9 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. saut\u00e9 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.<\/p>\n
Yield: 10 servings
\nCalories: 150
\nFat: 2.8g
\nFiber: 1.3g<\/p>\n","protected":false},"excerpt":{"rendered":"
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. saut\u00e9 chicken in pan using just enough canola oil (approximately 1 T.) to cook…<\/p>\n