Creamy Baked Chicken with Artichokes and Mushrooms

Creamy Baked Chicken With Artichokes and Mushrooms

This meal is hearty and flavorful, highlighted by seasonal veggies and perfectly balanced seasoning. Serve with steamed asparagus, broccoli, or green beans to add more color and nutrients.
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Ingredients

Directions

Yield:
6 servings

Preheat oven to 375°F.

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.

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.

Bake 30 minutes or until no longer pink.

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

Nutrition Information:

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

Exchanges per serving: 2 Vegetable, 3 Meat.

Copyright Diabetic Cooking.

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