Chicken with Creamy Artichoke Sauce

 
I had a hankering for artichokes yesterday and I already had taken chicken out for dinner so I went on the hunt for a new recipe.  This one comes from Living Insanity's Blog .  It was delicious but in the future, I will probably chop the artichokes up more and only use ½ - ¾ of the can instead of the full can.

·        3 skinless, boneless chicken breast (I used 1.5 lbs of chicken tenders)

·        1 teaspoon salt

·        1 teaspoon freshly ground black pepper

·        2 tablespoons butter

·        1/2 cup all-purpose flour

·        1/2 cup dry white wine

·        1/2 cup plus 2 tablespoons fat-free, less-sodium chicken broth

·        1 can quartered artichoke hearts, drained

·        4 oz. cream cheese

·        1 1/2 tablespoons flour

·        1 tablespoon fresh lemon juice

1.  Sprinkle chicken breasts evenly with salt and freshly ground black pepper.
2. Melt butter in a large nonstick skillet over medium-high heat. Place flour in a shallow dish. Dredge chicken in flour. Add chicken to pan; cook 3 minutes on each side or until done. Remove chicken from pan; keep warm.
3. Add wine, broth, garlic and artichokes to pan, scraping pan to loosen browned bits; cook 2 minutes. Add cream cheese and stir until melted. If sauce needs to thicken, mix 2 tablespoons of broth with 1 1/2 tablespoons flour (mix together in a cup and then add) and add to sauce.
4. Remove from heat; stir in juice. Serve sauce over chicken & pasta






Weight Watchers indulgence!  1 serving = 9 points