2 Fresh boneless Chicken Breasts
1 can Artichoke Hearts, rinsed and drained (about 8.5 ounces)
1 Small Sweet Onion – chopped
1 Tbsp. Extra Virgin Olive Oil
1 cup Mushrooms – sliced
8 medium asparagus spears, rinsed
3 Tbsp. Dry White Wine
2 Tbsp. Minced Garlic
2-3 Tbsp water, as needed
2 sprigs fresh parsley
Place Extra Virgin Olive Oil in medium size skillet. Add onion, White Wine and garlic. Cover with tight fitting lid and cook over low heat for 5 minutes.
Remove cover and stir, adding 2-3 Tbsp water as needed.
Rinse and add chicken breasts to skillet. Replace cover, and cook for 15 minutes.
Stir sauce and turn chicken breasts, spooning additional sauce over breasts and adding 2 Tbsp water again if needed to keep moist.
Add asparagus spears, artichoke hearts and mushrooms,
Replace cover, reduce heat to low, and continue cooking for an additional 15 minutes, or until chicken is tender.
Garnish with fresh parsley sprigs.
- Saturated Fats