Chicken Elegante
- Ready In:
- 1hr 40mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 2 lbs boneless skinless chicken breasts
- salt, to taste
- ground black pepper, to taste
- 2 tablespoons margarine (divided)
- 1⁄2 lb fresh sliced mushrooms
- 1 tablespoon all-purpose flour
- 1 (10 3/4 ounce) can low-fat condensed cream of chicken soup
- 1 cup fat-free chicken broth
- 1 cup skim milk
- 1⁄2 teaspoon tarragon leaf
- 1 (14 ounce) can quartered artichoke hearts, drained
- 1 bunch green onion, chopped
directions
- Preheat oven to 350°F.
- Season chicken with salt and pepper. In a large skillet, melt 1 tbsp of margarine over medium high heat. Add chicken and brown on both sides. Transfer chicken to baking pan.
- In same skillet, melt 1 more tbsp of margarine and saute mushrooms until tender. Sprinkle flour over mushrooms, and saute until raw, floury taste is gone, about 2 minutes. Stir in condensed soup, broth, milk and tarragon. Season to taste. Bring to boil, then reduce heat and cook, stirring occasionally, 5 minutes.
- Pour sauce over chicken and bake uncovered for 50 minutes. Remove chicken from oven and add artichokes and green onions. Return to oven for 15 minutes or until chicken is done.
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RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!