Recipe Image

Spa Chicken

  • 30 m
  • 50 m
Diabetic Living Magazine
“Cremini mushrooms are the brown variety of the more common white mushrooms. Creminis possess a slightly firmer texture and fuller flavor that blends beautifully with artichokes and sour cream.”


    • 4 small skinless, boneless chicken breast halves (about 1¼ lb.)
    • Salt and ground black pepper
    • 1 tablespoon butter or olive oil
    • 2 cups mushrooms, such as cremini, baby portobello or button mushrooms, sliced
    • 2 cups sliced leeks
    • 1 shallot, finely chopped (2 Tablespoons)
    • ¾ cup reduced-sodium chicken broth
    • 2 tablespoons Worcestershire sauce for chicken
    • 1 (9 ounce) package frozen artichoke hearts, thawed
    • 2 tablespoons fat-free dairy sour cream
    • 4 teaspoons all-purpose flour
    • 1 tablespoon Dijon-style mustard
    • ½ cup chopped roma tomatoes
    • 2 tablespoons snipped fresh Italian parsley (optional)


  • 1 Season chicken with salt and pepper. In a large nonstick skillet, brown chicken in hot butter or olive oil over medium heat for 2 minutes on each side. Remove from skillet; add mushrooms, leeks, and shallot. Cook and stir until mushrooms are tender. Return chicken to skillet; add ½ cup of the broth, Worcestershire sauce, and artichoke hearts. Bring to boiling; reduce heat. Simmer, covered, 10 minutes or until no pink remains in chicken (170°F).
  • 2 Meanwhile, combine sour cream, flour, mustard, and remaining ¼ cup chicken broth in a bowl. Remove chicken and vegetables to serving platter with a slotted spoon; cover and keep warm. Stir sour cream mixture into skillet; cook and stir until thickened and bubbly. Cook and stir 1 minute more. Spoon sauce over chicken. Sprinkle with tomato and, if desired, parsley.
ALL RIGHTS RESERVED © 2019 Printed From 12/8/2019