1 T. olive oil
\n1 onion, chopped
\n2 cloves garlic, minced
\n1 9-ounce bag frozen artichoke hearts, quartered
\n1 cup sliced mushrooms
\n1 red pepper, seeded and sliced into strips
\nfreshly ground black pepper
\n4 skinless, boneless chicken breasts, about 4 to 6 oz. each
\n1 tsp. chopped, fresh rosemary
\n1\/4 cup dry white wine
\n1 cup low-sodium chicken broth<\/p>\n
Preheat the oven to 350\u00b0F. Heat the olive oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until it is soft and translucent, about 5 minutes. Add the garlic, artichokes, mushrooms and peppers, season with pepper, cook for 2 more minutes and set aside. Slice the chicken breasts into 1\/2-inch wide strips. Season the chicken pieces with rosemary and pepper and place them in a large baking dish in a single layer. Spoon the artichoke mixture evenly over the chicken and add the wine and broth. Bake until the chicken is cooked through, about 18 to 20 minutes.<\/p>\n
1 breast = Calories 284 Dietary Fiber 4 g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 T. olive oil 1 onion, chopped 2 cloves garlic, minced 1 9-ounce bag frozen artichoke hearts, quartered 1 cup sliced mushrooms 1 red pepper, seeded and sliced into strips freshly ground black pepper 4 skinless, boneless chicken breasts, about 4 to 6 oz. each 1 tsp. chopped, fresh rosemary 1\/4 cup dry white wine 1 cup low-sodium chicken broth Preheat the oven to 350\u00b0F. Heat the olive oil in a large skillet over medium heat. Add the onion and…<\/p>\n