(The ad below will not display on your printed page)
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 tablespoons snipped fresh Italian parsley (optional)
1Season 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).
2Meanwhile, 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.