Chicken with Artichokes and Sun-Dried Tomatoes
Simmering sun-dried tomatoes in chicken broth not only helps soften them, it imbues them with rich flavor.
2 boneless skinless chicken breast halves
1/4 teaspoon coarse salt
1/8 teaspoon pepper
1 tablespoon olive oil
1 garlic clove, minced
3/4 cup lower-sodium chicken broth
1/4 cup slivered sun-dried tomatoes (not oil-packed)
1/4 teaspoon dried oregano
1 cup canned quartered artichoke hearts, drained, rinsed
2 tablespoons chopped fresh parsley
1. Sprinkle chicken with salt and pepper. Heat oil in large nonstick skillet over medium-high heat until hot. Cook chicken 8 to 10 minutes or until no longer pink in center, turning once. Remove chicken; cover loosely with foil.
2. Add garlic to skillet; cook and stir over medium-high heat 30 seconds or until fragrant. Add broth, sun-dried tomatoes and oregano; simmer 3 minutes or until tomatoes are softened and broth is reduced by half. Stir in artichokes; cook 30 seconds. Spoon vegetables and sauce over chicken; sprinkle with parsley.
PER SERVING: 280 calories, 11 g total fat (2 g saturated fat), 32 g protein, 14.5 g carbohydrate, 75 mg cholesterol, 860 mg sodium, 5.5 g fiber