Chicken Stewed with Artichokes and Tomatoes

Ingredients

• 1 pound boneless, skinless chicken breast, four 4 oz pieces, cut in half
• 1 medium onion, sliced
• 3 cup canned crushed tomatoes, with Italian herbs
• 28 oz canned artichoke hearts, drained and quartered
• 2 medium garlic cloves, minced
• 2 tsp lemon zest
• 1 Tbsp parsley, chopped

Directions

1. Heat a large, nonstick skillet coated with cooking spray over high heat. Brown chicken; remove and set aside. Over medium heat, cook onion until softened. Return chicken to skillet and stir in tomatoes, their juice and artichokes. Cover partially and simmer for 25 minutes.
2. Stir together garlic, zest and parsley for topping.
3. Sprinkle each piece of chicken with some garlic topping and serve.

Serves | 4
POINTS per serving | 5

Print as 3x5 or 4x6

Copyright © 2001-, Robert F. Hutchison & Terry Muse
Revised: March 29, 2002
URL: http://world_class_recipes.tripod.com
Contact: Terry Muse