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Categories:Viewed: 26 - Published at: 6 years ago
Ingredients
- 2 tablespoons butter
- 12 ounces mushrooms, sliced
- 1 (14 ounce) can chicken broth
- 1 (6 ounce) jar marinated artichoke hearts
- 6 boneless skinless chicken breasts (or 3 whole breasts halved)
- 1 cup plain yogurt
- rice, pilaf cooked
Method
- In a medium-size frying pan, melt the butter.
- Add the mushrooms and saute until wilted.
- In a large skillet, mix the chicken broth with the juice from the artichoke hearts; bring to a boil.
- Reduce heat, and add the chicken, cover, and poach for 20 minutes, turning the chicken occasionally.
- Remove the chicken from the pan and place it in a covered dish to keep it warm.
- Reduce the liquid in the pan by half.
- Add the artichoke hearts and mushrooms and stir.
- Reduce heat and add the yogurt mixing gently.
- Pour over the chicken.
- Serve with rice pilaf.
