Recipe - Chicken Dijon With Artichokes

8 Chicken breasts; halves,
boned & skinned
6 tablespoon Chicken broth; fat free
4 tablespoon Flour
2 cup Chicken broth; fat free
1 cup Evaporated skim milk
4 tablespoon Dijon mustard
1 cn (14 One half oz) artichoke
hearts; drained and cut or sliced up

In a large nonstick skillet that has been sprayed with a nonfat cooking
spray, saute chicken in 6 tablespoons chicken broth. Remove from pan. Add
flour to pan and stir until smooth. You might need to add 2 or 3 more
tablespoons liquid Butter Buds if it is too dry. Stir in 2 cups broth and
skim milk. Next add mustard. Add artichoke hearts and simmer chicken in
sauce for 30 minutes. Serve over rice or noodles.

8 servings

Source: Butter Busters Cookbook

Posted to recipeludigest Volume 01 Number 523 by "Noreen Welsh"
Noreen@iname.com on Jan 14, 1998