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Ingredients
- 4 chicken breast halves (boneless)
- 1/2 c. flour
- 2 tbsp. butter
- 1 (16 ounce.) can artichoke hearts, liquid removed and quartered
- 1 c. whipping cream
- 1/2 teaspoon pepper
- 1 tbsp. lemon juice
- Warm, cooked pasta
Directions
- Place each piece of chicken between two sheets of wax paper. Flatten to 1/4 inch thickness, using meat mallet or possibly rolling pin. Dredge chicken lightly in flour. Heat butter in a large skillet over medium heat. Add in chicken and cook 5 min on each side or possibly till golden. Cover and cook 5 min. Drain drippings from pan. Add in artichokes and next 3 ingredients; cook, stirring constantly, over low heat till sauce is thickened. Serve over warm, cooked pasta. Yield: 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 138g | |
| Recipe makes 6 servings | |
| Calories 306 | |
| Calories from Fat 177 | 58% |
| Total Fat 19.96g | 25% |
| Saturated Fat 9.53g | 38% |
| Trans Fat 0.11g | |
| Cholesterol 97mg | 32% |
| Sodium 98mg | 4% |
| Potassium 260mg | 7% |
| Total Carbs 9.8g | 3% |
| Dietary Fiber 1.0g | 3% |
| Sugars 0.19g | 0% |
| Protein 21.14g | 34% |
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