Sunday’s Chicken Dinner Recipe – Creamy Baked Chicken with Artichokes and Mushrooms

This week’s Sunday’s Chicken Dinner Recipe is – Creamy Baked Chicken with Artichokes and Mushrooms. T o make this delicious and healthy dish you'll need; Skinless Chicken Breasts, Spices, Artichokes, and Cremini Mushrooms. The recipe is from the Diabetes Self Management website. At the  Diabetes Self Management site you'll find a fantastic selection of Diabetic Friendly recipes along with Diabetes Management Tips, Diabetes News, and more so be sure to check it out today. Enjoy and Make 2019 a Healthy One!  https://www.diabetesselfmanagement.com/

Creamy Baked Chicken with Artichokes and Mushrooms

Ingredients
6 boneless skinless chicken breasts (about 4 ounces each)

1 1/2 teaspoons paprika
1 1/2 teaspoons dried thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
1 can (14 ounces) artichokes packed in water, drained
1 tablespoon butter
1 package (8 ounces) sliced cremini mushrooms
2 tablespoons all-purpose flour
3/4 cup low-sodium chicken broth
1/2 cup fat-free half-and-half

Directions
1 - Preheat oven to 375°F.
2 - Place chicken in 13X9-inch baking dish. Combine paprika, thyme, 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.
3 - 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.
4 - Bake 30 minutes or until no longer pink.

Serving Suggestion: Serve with a steamed green vegetable such as asparagus, broccoli, or green beans.

Yield: 6 servings.

Nutrition Facts Per Serving:
Calories: 220 calories, Carbohydrates: 14 g, Protein: 29 g, Fat: 6 g, Saturated Fat: 2 g, Cholesterol: 79 mg, Sodium: 425 mg, Fiber: 7 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/creamy-baked-chicken-artichokes-mushrooms/

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.