Diabetic Dish of the Week - Creamy Baked Chicken with Artichokes and Mushrooms

This weeks Diabetic Dish of the Week is Creamy Baked Chicken with Artichokes and Mushrooms.

Creamy Baked Chicken with Artichokes and Mushrooms

Ingredients

6 boneless skinless chicken breasts, Perdue Perfect Portions Chicken Breasts work perfect.
1 1/2 teaspoons Smoked Paprika
1 1/2 teaspoons Dried Thyme
1 teaspoon Dried Rosemary
1/2 teaspoon Sea Salt
1/2 teaspoon Black Pepper
1 can (14 ounces) Artichokes packed in water, drained
1 tablespoon Butter, Blue Bonnet Light Butter
1 package (8 ounces) sliced Cremini Mushrooms (Shitaki Mushrooms could be used also)
2 tablespoons All-Purpose Flour
3/4 cup Swanson Low-Sodium Chicken Broth
1/2 cup Fat-Free Half-and-Half

Directions

Preheat oven to 375°F.

1 - Place chicken in 13x9-inch baking dish. Combine paprika, thyme, rosemary salt, and pepper in small bowl; mix well. Reserve 1 teaspoon seasoning mixture; set aside. Sprinkle remaining seasoning mixture evenly over chicken. Cut artichokes in half; arrange around chicken.

2 - Melt butter in large saucepan over medium heat. Add mushrooms and reserved 1 teaspoon seasoning mixture; cook and stir 5 minutes or until tender. Sprinkle flour over mushrooms; cook and stir 1 minute. Stir in broth; simmer 3 minutes or until thickened. Stir in half-and-half; cook 1 minute. Pour evenly over chicken and artichokes.

3 - Bake 30 minutes or until no longer pink.

Makes 6 servings.