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Ingredients
- 4 skinless, boneless chicken breasts or possibly 6 to 8 skinless, boneless chicken
- thighs
- 6 cloves of garlic
- 8 plum tomatoes
- 1 pound fresh mushrooms
- Salt, pepper, fresh sweet basil, and parsley to taste
- 1/2 c. sherry
- 1 (14 ounce.) can whole artichoke hearts, liquid removed and quartered
- 2 teaspoon lemon juice
Directions
- Need 2 frying pans. In larger pan, put about 1/4 c. extra virgin olive oil. Slice garlic cloves and saute/fry till golden. Don't burn. Wash and slice mushrooms; add in to garlic. Saute/fry about 3 to 5 min. Dice tomatoes and add in 2/3 to garlic and mushrooms. Add in basil, salt, and pepper. Cut chicken into bite size pcs.
- Brown in 2nd pan with a trace of oil. Add in chicken to first pan and continue to simmer, stirring occasionally. In 2nd pan with a trace of oil, hot up artichokes. Add in remaining tomatoes to 2nd pan with artichokes. Season with salt and pepper. Saute/fry for 5 to 6 min. While artichokes and tomatoes are cooking; add in lemon juice to chicken. Can be served with rice or possibly mostacciole. Place rice or possibly macaroni on a platter and cover with chicken mix and top with artichoke mix.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 960g | |
| Recipe makes 2 servings | |
| Calories 384 | |
| Calories from Fat 33 | 9% |
| Total Fat 3.76g | 5% |
| Saturated Fat 0.79g | 3% |
| Trans Fat 0.03g | |
| Cholesterol 63mg | 21% |
| Sodium 272mg | 11% |
| Potassium 2412mg | 69% |
| Total Carbs 42.59g | 11% |
| Dietary Fiber 10.9g | 36% |
| Sugars 23.02g | 15% |
| Protein 36.59g | 59% |
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