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Recipe Category: Lunch-Dinner
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Ingredients
- 4 boneless, skinless chicken breasts
- 3 tablespoons (42 g) butter, divided
- 1 can (14 ounces, or 400 g) quartered artichoke hearts, drained
- 1/2 red bell pepper, cut into strips
- 1 medium onion, sliced
- 1 clove garlic, crushed
- 1/4 cup (60 ml) dry white wine
- 1 teaspoon dried thyme
Method
- Melt 2 tablespoons (28 g) of butter in a heavy skillet over medium heat and saute the chicken breasts until they’re golden (5 to 7 minutes per side)
- Remove from the skillet
- Melt the remaining tablespoon of butter and toss the artichoke hearts, pepper, onion, and garlic into the skillet
- Saute for 3 minutes or so, stirring frequently
- Pour the wine into the skillet and sprinkle the thyme over the vegetables
- Place the chicken breasts over the vegetables, turn the heat to medium low, cover, and simmer for 10 minutes
Makes 4 servings
- Each with 8 grams of carbohydrates and 4 grams of fiber, for a total of 4 grams of usable carbs and 26 grams of protein
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