Monday, January 11, 2010

Apple and Artichoke Chicken Breasts

2 Tablespoons extra virgin olive oil            1 can - low-fat chicken broth
4 boneless chicken breasts                        2 apples, peeled and sliced
1 medium onion, sliced                              1 cup dry white wine
1 garlic clove, minced                                1 Tablespoon corn starch
4 oz - fresh mushrooms, sliced                   2 Tablespoons cold water
1-14 oz can artichoke hearts                      noodles- cooked and drained
Heat oil over medium high heat. Add chicken breasts and cook, turning once. Cook 8-10 minutes per side. Add onion, garlic, and mushrooms. Saute' 5 minutes. Add artichoke hearts, chicken broth, apples, and wine.
Simmer 10 minutes. Add cornstarch to cold water and mix thoroughly. Add to skillet. Simmer until sauce thickens. Serve over noodles.

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