Artichokes and chicken
- 450 g chicken breasts, cleaned, cut into smaller several pieces
- 190 g artichokes
- 5 pcs button mushroom, sliced
- 118 ml chicken stock
- 1 pcs spring onion, chopped
- 1 tbsp butter, unsalted
- 1/2 tbsp food starch
- 1 tsp smoked paprika powder
- 1/2 tsp salt, fresh ground
- 1/2 tsp pepper, fresh ground
- 1/4 tsp thyme, dried, chopped
- Cook artichokes for 2-3 minutes in salted, boiling water. Drain well.
- Season chicken meat with salt, paprika, and pepper.
- Melt ½ tablespoon butter over medium heat in non-stick skillet and add the chicken.
- Cook chicken breasts on each side for 5 minutes, or until lightly brown.
- Melt remaining butter in same skillet then add artichokes, mushrooms, and spring onion; cook for 1-2 minutes.
- Whisk chicken stock, starch, and thyme.
- Add to artichokes and mushrooms, then return chicken to the skillet.
- Bring to boil and cook for 1-2 minutes.
- Serve while still hot.
- Very low in sugar
- Very high in niacin
- High in phosphorus
- Very high in selenium
- Very high in vitamin B6
- High in vitamin B12
| Preparation time: | 30 min |
| Portions: | 4 |
| Difficulty: | easy |
| Cuisine: | International |
| Calories: | 184.33 kcal |
| Carbohydrates: | 7.3 g |
| Cholesterol: | 111.34 mg |
| Sugar: | 1.18 g |
| Protein: | 29.16 g |
| Fat: | 4.24 g |
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