Chicken with Mushrooms and Artichoke Hearts

Posted September 17, 2012 By janice Chicken with Mushrooms and Artichoke Hearts

I made this dish for my parents the other night and they absolutely loved it!  I skipped the quinoa since I’m trying to follow the Cruise rules for a little while again.  Anyway, I did try a bite and it was fabulous.  Quinoa is a wonderful way to fit in whole grains into your diet.  Give it a try, it’s much more interesting than rice, twice as flavorful and 10 times healthier!

CHICKEN WITH MUSHROOMS AND ARTICHOKE HEARTS with
SPINACH AND ARTICHOKE QUINOA

1 1/2 lbs chicken tenders
2 t corn starch
1 lb mushrooms, quartered
1 15 oz can artichoke heart quarters, well drained
1/4 cup white wine
juice from half a lemon
1/4 cup low sodium chicken broth
1/4 cup fresh parsley, chopped

Sprinkle the chicken with the cornstarch and fry in a skillet sprayed with a bit of cooking spray until both sides are brown.  About 3 minutes per side.  Remove from skillet and set aside on a plate.  Add the mushrooms and saute for 5 minutes until all sides are nice and brown.  Add the artichoke hearts, lemon juice, and white wine.  Cook for 1 minute.  Add the chicken broth and chicken back to the pan and cook for 8 minutes or until chicken is fully cooked.  Top with parsley and serve over quinoa (if in Stabilization).

Chicken with Mushrooms and Artichoke Hearts

SPINACH AND ARTICHOKE QUINOA

1 cup quinoa
2 cups chicken broth
1 15 oz can artichoke hearts
1 15 oz can large olives, roughly chopped
3 cups spinach leaves

Add broth and quinoa to a pan and turn the heat on high.  Bring to a boil, cover, and simmer for 20 minutes (or follow the instructions on the package depending on what type of quinoa you buys).  Meanwhile, saute the spinach leaves in skillet until wilted.  When the quinoa is done and has sat for five minutes, add the spinach, artichokes and olives and stir in to combine.  Serve with chicken and sauce poured over it.  Serve with fresh parsley.

Serves 4

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