WW Points: 4
6 1/2 ounces marinated artichoke heart
3 whole shallots — diced
1 cup sliced mushroom
16 ounces boneless skinless chicken breast
1/2 can fat-free chicken broth
1/2 cup wine
1 teaspoon olive oil
Heat oil in a skillet. Add chicken. Salt & pepper on each side. Cook on each side for 7-8 mins, or until chicken is no longer pink.
Drain artichokes and reserve liquid. Add mushrooms, shallots, and mushrooms to pan. Cook until tender, approximately 5 mins.
Add broth, wine, and reserved artichoke liquid. Return chicken to pan. Bring to a boil and stir for approximately 3-5 mins.
Per Serving: 209 Calories; 5g Fat (24.1% calories from fat); 30g Protein; 6g Carbohydrate; 2g Dietary Fiber; 66mg Cholesterol; 305mg Sodium. Exchanges: 4 Lean Meat; 1 Vegetable; 1/2 Fat.