Monday, March 2, 2009

Chicken and Artichokes with Lemon Cream Sauce

8 oz. dried penne pasta cooking spray
1 tbsp. butter
3 cloves garlic, minced
16 oz. boneless, skinless chicken breasts, pounded thin and cut into strips
salt and pepper
¼ cup vermouth
2 lemons, zested and juiced
½ cup fat-free, low sodium chicken broth
¼ cup all-purpose flour
2 (14 oz.) cans evaporated milk
½ cup grated parmesan
2 (14 oz.) cans artichoke hearts
1 bunch fresh parsley leaves, chopped
1 lemon, cut into wedges, for garnish

Boil the penne, drain, rinse, and set aside. To prevent the noodles from sticking, spray with olive oil cooking spray.

In a large, nonstick skillet over medium heat, add the butter and also spray with cooking spray. Add the garlic. Season the chicken with salt and pepper, add to pan and sauté until chicken is cook through. Remove chicken from pan and set aside, covering with foil.

Add the vermouth, lemon juice, and zest to pan. Scrap the bottom of pan to loosen any browned bits and cook over medium-high heat to reduce a bit before add broth, flour, and milk. Whisk constantly to incorporate the flour. Allow sauce to thicken slightly and season with salt and pepper. Add Parmesan and whisk constantly until sauce thickens up even more.

Return cooked chicken, along with any reserved juices, to pan. Add the artichokes and stir gently until the artichokes and chicken are warmed through. Place the penne on serving platter and top with chicken and sauce mixture. Garnish with fresh chopped parsley, black pepper, and lemon wedges.

Yields: 4 Servings

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