LEMON CHICKEN WITH ARTICHOKES

LEMON CHICKEN WITH ARTICHOKES

Serves 4

Full choice 3½ pts per serving

No Count 1 pt per serving

 

To reduce the points, use spray oil instead of olive oil.

 

4 skinless chicken breasts (10 pts)

salt & pepper

1 tsp olive oil (1pt)

2 medium red onions, peeled & quartered

1 medium lemon

1  yellow pepper, de-seeded and sliced into strips

150 ml white wine (1½ pts)

425 ml chicken stock

113g button mushrooms, halved

1 x 400g can artichoke hearts, drained and halved

2 tsp cornflour (1pt)

1-2 tsp sweetener

 

In a hot pan, add the oil (or use spray oil) and cook the chicken breasts for 1 min each side to seal them.  Set aside.

 

Put the onion quarters into a pan large enough to hold all of the ingredients.  Using a veg peeler, pare off 4 long strips of lemon rind and add to the pan with the juice of the lemon and the pepper strips.  Pour over the wine, bring to the boil, cover and simmer gently for 5 mins.

 

Push the chicken breasts into the wine and veg and pour over the chicken stock.  Bring to the boil, cover and simmer gently for 40 mins.

 

Add the mushrooms and artichokes and continue cooking for another 10 mins until the chicken is tender and cooked through.

 

Remove the chicken from the pan and keep warm.  Blend cornflour with 2 tsp water and add to the stock and veg.  Bring back to the boil, stirring until thickened.

 

Discard the lemon rind, add sweetener to taste and season.

 

Serve the chicken with the veg on top.