This is quick and easy enough for a weeknight, but elegant enough for company.
YIELD: 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.
INGREDIENTS:
- 3 tablespoons butter
- 4 boneless, skinless chicken breasts
- 1 can (14 ounces) quartered artichoke hearts, drained
- 1/2 red bell pepper, cut into strips
- 1 medium onion, sliced
- 1 clove garlic, crushed
- 1/4 cup dry white wine
- 1 teaspoon dried thyme
INSTRUCTIONS:
- Melt 2 tablespoons 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 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.
