In a medium-size frying pan, melt the butter.
Add the onions, sauté for 3 minutes, then add the mushrooms and sauté until mushrooms are wilted, about 5 minutes.
In a large skillet, mix the chicken broth
with the juice from the artichoke hearts;
bring to a boil.
Add the chicken, cover, and poach for 20 minutes,
until the chicken is cooked through, turning the chicken occasionally.
Remove the chicken from the pan and place
it in a covered dish to keep it warm.
Over high heat, reduce the liquid in the pan by half.
Add the artichoke hearts and mushrooms-onion mixture and stir. Reduce the heat and add the yogurt, mixing gently.
Pour over the chicken.
Yield: 4 servings
Nutritional Information
Per Serving
Calories 350
Calories from Fat_120 (34%)
Total Fat__13 g
Saturated Fat__5 g
Cholesterol_____120 mg
Sodium________850 mg
Total Carbohydrate__11 g
Dietary Fiber_____3 g
Sugars_________5 g
Proteins_________47 g
Calcium_________15%RDA
