To stay on track for a healthy life style, we need structure. It’s so easy to become “festively plump” over the holidays. I chose to sign up for eDiets, and I highly recommend their programs. It’s only 9.99 per month for their wonderful support. I track my daily exercise and check off everything I eat on my daily food log. It’s terrific to get a food plan every day. Dinner for tonight is eDiet’s Sauted Chicken and Artichoke Hearts!
24 Ounces Boneless, Skinless Chicken Breast, Uncooked, all averages , halved
1/2 cup Chicken Broth, low sodium
2 fl oz White Wine , dry
2 cup Artichokes, (globe or french), frozen, cooked, boiled, drained, without salt , quartered
1 medium (2-1/2″ dia) Onions, raw , diced
1 medium (approx 2-3/4″ long, 2-1/2″ dia) Green Bell or Sweet Peppers, raw , chopped
1 tsp, leaves Tarragon , fresh minced
1/4 tsp, ground Pepper, white
1/3 Tbsp Cornstarch
2 medium whole (2-3/5″ dia) Tomatoes, red, raw , cut into wedges
1. Saute chicken in large skillet coated with nonstick cooking spray, until lightly browned, about 3 to 4 minutes per side.
2. Add chicken broth, wine, artichokes, onion, green pepper, tarragon, and white pepper; stir well. Bring to boil, cover, reduce heat and simmer for 10-15 minutes or until vegetables and chicken are tender. Add a parsley sprig! Calories per serving are 200.
3. Combine cornstarch and water; add to chicken mixture along with tomato wedges, stir until thickened. Remove from heat. Serve. Makes 6 servings.
Photo below is courtesy of James Carrier, and the recipe is from eDiets.